Served with Asparagus Casserole, and Steamed brussel sprouts
I found this recipe in All You Magazine and had to give it a try.This is a great recipe, but I will say it is very sweet. If you do not like your food to be sweet, then this recipe is not for you. The chicken comes out very tender, and has a wonderful flavor. I typically do not like Dijon mustard, but in this case it really makes the chicken. The only things I did differently was I used boneless chicken breast verses a whole chicken, and I used regular honey because I could not find whipped honey. I left the cooking time the same to insure the chicken would be really tender. Guess what? It was! The chicken was so tender I had to use a spatula to get it out of the crock-pot because when I tried used a fork the pieces just fell apart. Yummy!
Yield: Serves 4
- 1/3 cup whipped honey
- 1/3 cup Dijon mustard
- 1 4-lb. whole chicken, rinsed and patted dry
- Salt and pepper
- 1 tablespoon olive oil
- Stir together honey and mustard; set aside all but 1/4 cup. Gently loosen chicken skin around breast. Rub 1/4 cup honey mustard evenly under and over skin, pushing it into legs and thighs. Sprinkle chicken inside and out with salt and pepper. Fold wings under and tie legs together.
- Place chicken, breast side up, on a small rack or a ring made from foil inside slow cooker. Add 1/4 inch water. Cover; cook on high until an instant-read thermometer inserted into thigh registers 180ºF, 3 1/2 to 4 hours.
- Preheat broiler to high. Transfer chicken, breast side up, to a foil-lined baking sheet. Combine 1 Tbsp. reserved honey mustard with olive oil. Brush mixture over chicken and broil to brown skin, 2 to 3 minutes. Let rest 10 minutes on a cutting board before serving. Drizzle remaining honey mustard over each portion of sliced meat.