Okay, I’ve always made this dish by baking it in the oven but today, being a tad lazy, i decided to make it in my crockpot aka slow-cooker and it actually worked … chicken was falling off the bown, melt-in-the-mouth tender and loads of gravy to keep the chicken still moist … definitely a recipe for keeps hence gotta quickly blog it before I forgot how I’ve cooked it 😉
Extremely easy-peasy … and these are all the ingredients you will need … 1/3 cup olive oil, 1/3 cup wholegrain mustard, 1/3 cup honey, 1/4 cup softened butter … and … of course …
…a whole chicken … cleaned and plonk into the crockpot aka slow-cooker ….
Whisk all the ingredients, except the whole chicken, together …
Pour the whisked ingredients over the chicken … here, you see that I’ve laid the chicken breast side down first because I intend to turn the chicken over half-way through the cooking time but if you don’t intend to turn it, then place the whole chicken into pot breast side up then pour the whisked mixture over … then cook on HIGH for approximately 4 -6 hours or SLOW for approximately 6 – 8 hours … the number of hours cooking time will depend on the size/power of your crockpot/slow-cooker
I served up with Roasted Potatoes & Vegetables (zucchini, carrots & broccoli) … the carrots were absolutely yummy as it caramelised after roasting and the potatoes were crunchy on the outside and light & fluffy on the inside 🙂
Shown in this pic is the Honey Mustard Chicken I made in the oven and using only whole chicken legs served atop a bed of tabbouleh … it’s dryer than that made in a crockpot with not much gravy but chicken equally tender, juicy & delish!
Seen here, I used chicken thighs and chicken legs … also cooked in the oven and served up with stir-fried enokitake mushrooms & broccoli + roasted tomatoes