Crock Pot Chicken W/ Blue Cheese and Mustard Sauce |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 6 |
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A friend gave me this recipe to use with any type of poultry. I have used it with partridge, pheasant and even rabbit! Yummy! Ingredients:
2 1/2-3 lbs chicken, cut up |
fresh ground pepper |
1 1/2 teaspoons dried thyme |
1 1/2 teaspoons dried savory |
1 dried bay leaf |
1/4 cup dijon mustard |
3 tablespoons dry white wine |
1 tablespoon cornstarch |
1/3 cup whipping cream |
1/2 cup crumbled blue cheese |
Directions:
1. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker.
2. Sprinkle with pepper, thyme, and savory; insert bay leaf between two chicken pieces.
3. Mix mustard and wine; pour over chicken.
4. Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2- 8 1/2 hours).
5. Carefully lift chicken to warm serving dish; keep warm.
6. Mix cornstarch and cream; blend into cooking liquid.
7. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes).
8. Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted.
9. Pour sauce over chicken; sprinkle with remaining 1/4 cup of cheese.
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