Slow Cooker Honey Mustard Chicken recipe....
Ingredients
- 2 to 2.5pounds(910g-1140g) boneless skinless chicken breasts or chicken thighs
- 1/2cup(120ml) honey
- 1/4cup(60ml) soy sauce(or Tamari for gluten free)
- 1/4cup(60ml) mustard
- 2Tablespoons(30ml) malt vinegar (or distilled vinegar for gluten free)
- 4garlic cloves, mashed
- 1/2teaspoonfresh ground black pepper, or to taste
To thicken the sauce (optional)
- 2Tablespoons(30ml) cornstarch
- 2Tablespoons(30ml) water
Directions
- In a 4 quart slow cooker, combine honey, soy sauce, mustard, malt vinegar, garlic and black pepper. Stir to combine all ingredients together well.
- Add the chicken and press chicken down to cover it in as much sauce as possible.
- Cook the chicken 4-5 hours on High or 6 hours on Low until the chicken is moist and tender.
- Stir the chicken about 2 times, if possible, during the cooking and push the chicken down so it's immersed in the sauce.
- Optional: to thicken the sauce (do this about 1 hour before chicken is finished cooking). Make the corn starch slurry: mix cornstarch and cold water in small bowl. Stir the mixture so that all the cornstarch is completely dissolved, leaving no lumps.
Link for chicken https://bestrecipebox.com/slow-cooker-honey-mustard-chicken/
After Chicken is done combined all of the following in 5 containers..
Add Jasmine rice (3 cups cook in rice cooker or stove top), add steamed asparagus (season to your liking ), add oven roasted potatoes (Cut up potatoes and seasoned to your liking and drizzle olive oil over potatoes -cook at 400 degrees for 25 mins). BAM there ya go...easy! -Becka Hays