Hi guys, its been a little while since a put out a recipe sorry about that. Life sometimes just gets to busy, but I have a recipe for you to try.
This recipe is easy and so delicious that you will just have to try. This is great as leftovers and lunches. I wouldn’t freeze any leftovers due to the heavy cream that is in this recipe. Cream from what I have read on don’t freeze well, so if you want this to be a freezer meal don’t add in the cream until day of cooking.
I do have a video up on this as well on my channel Ruthycancook so go check that out too. I hope you give this a try and enjoy.
3 or 4 chicken breast or tenders
1 tbsp. Dijon mustard
1 tbsp. grainy mustard
3 tbsp. honey
½ heavy cream
½ cup chicken broth
½ tsp. onion powder
½ tsp. garlic powder
1 tsp. cornstarch
½ cup water
Seasoning chicken with the garlic and onion powder and set aside.
Measure out all the other ingredients so chicken can marinade a few minutes.
Add into the crockpot the chicken, both of the mustards, honey and chicken broth.
Let this cook for about 4 to 5 hours on low. Once the chicken is fully cooked, add in the heavy cream and give it a good mix. If the sauce is not thick enough add in the cornstarch slurry to thicken the sauce. Cook for another 15 minutes.
Plate over Jasmine rice
Note: if you would like this to be sweeter just add in more of the honey.