Crockpot Honey Mustard Chicken

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.

DSC_0408

 

Ingredients:

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

 

Cornstarch slurry

1 tsp. cornstarch

½ cup water

 

Steps:

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.

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