Monday, July 9, 2012

Honey Mustard & Mint Crock-Pot Chicken Recipe

*Recipe can also be found under  Recipes

Usually, when I cook I don't use an actual recipe.  Much like my sewing, I look over a few recipes (patterns), get it in my head and alter it to my liking.  This was how this honey mustard chicken came to be.  I was looking through some gluten-free cookbooks and saw something just this, where you combine the flavors of two things I love: honey mustard and mint.  I knew I had to try this. As with everything else I make, you can change this to meet your dietary needs.  If you're not gluten-free (lucky duck) than you can use any brand you want.  The ones I use say Gluten-free on the bottle, so I know they are safe.  Don't be afraid to change the ingredients around too.  If you favor mint, add more.  If garlic is your thing, add some more.  It's your taste buds, so make them happy!

 Here's how I made it:

What you need:
4 chicken breasts (if you need it done quicker, you can opt for thin cutlets) 
3 tbsp honey mustard
3 tbsp balsamic vinaigrette (the honey kind is especially good)
2 tsp minced garlic
2 tbsp chopped mint leaves (fresh will give you a more potent flavor.  I use the regular crushed mint you find in the spices aisle and its still very good.)
1 1/2 tsp oregano
1 tsp thyme
1 tbsp oil (I like olive oil best)
optional: a dash of white pepper

What you do:
Rinse the chicken in cold water and place them in crock pot.  Top chicken with all other ingredients and mix to coat.  Put the cover on and cook about 5 hours on high, or until the chicken is done.  I prefer this when the chicken is slightly over done and subsequently shreds a little when you cut it.  I find the dryness soaks up the sauce. 

Serve with some couscous or rice and a green veggie, such as green beans and you'll have a delicious and easy meal! 

optional:  I melted a little muenster cheese on this chicken and it was fabulous.  My little man loved it too.

I use Ken's since it's gluten-free and oh-so-yummy.

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