Name: Slow-cooker honey mustard chicken
Prep time: 5 min
Cook time: 400 min
Total time: 405 min
Yield: 4
Ingredients: 2 tablespoon cornflour (cornstarch); 2 teaspoon dry mustard powder; 1/2 cup (125ml) dry white wine; 1 cup (250ml) chicken stock; 1/4 cup (70g) wholegrain mustard; 2 tablespoon honey; 8 chicken thigh cutlets (1.6kg); 1 medium leek (350g), trimmed, sliced thickly; 2 celery stalks (300g), rimmed, sliced thickly; 400 gram baby carrots, peeled; 1 cup (120g) frozen peas; 1/3 cup (80ml) pouring cream; 1/4 cup coarsely chopped fresh flat-leaf parsley

Slow-cooker honey mustard chicken

Sweet, succulent and oh-so-tender.

Serves 4

Prep

Cook

6H 40M

Total

6H 45M

This sweet, succulent and oh-so-tender slow-cooker honey mustard chicken will have you coming back for more! Full of tasty nutritious ingredients, this will easily become a family favourite!

Looking for more slow-cooker chicken recipes or more chicken casserole recipes?

Ingredients

2 tablespoon cornflour (cornstarch)

2 teaspoon dry mustard powder

1/2 cup (125ml) dry white wine

1 cup (250ml) chicken stock

1/4 cup (70g) wholegrain mustard

2 tablespoon honey

8 chicken thigh cutlets (1.6kg)

1 medium leek (350g), trimmed, sliced thickly

2 celery stalks (300g), rimmed, sliced thickly

400 gram baby carrots, peeled

1 cup (120g) frozen peas

1/3 cup (80ml) pouring cream

1/4 cup coarsely chopped fresh flat-leaf parsley

Method

1.Place cornflour and mustard powder in a 4.5-litre (18-cup) slow cooker. Gradually whisk in wine and stock until smooth. Add mustard and honey; whisk until smooth.

2.Remove and discard fat and skin from chicken. Place chicken, leek, celery and carrots in cooker. Cook, covered, on low, for 6 hours.

3.Add peas to cooker; cook, covered, 20 minutes. Stir in cream; season to taste. Serve chicken topped with parsley.

Serve with mashed potato. Chicken thigh cutlets usually come with the skin and centre bone intact, although sometimes they can be found without the skin. Poultry shops and most major supermarkets will sell them. We used a chardonnay-style wine. This recipe is not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook