Crock Pot Chicken W/ Blue Cheese & Mustard Sauce |
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Prep Time: 360 Minutes Cook Time: 10 Minutes |
Ready In: 370 Minutes Servings: 6 |
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Warning; for the Blue cheese lover only. All other need not apply. I'm all about the blue cheese. I Printed this recipe off in '07 from recipe . Good too thing cause I couldn't find it again. The side notes say, sauce works well on partridge, pheasant and rabbit. Enjoy. 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 (adjust to taste) |
3 tablespoons dry white wine (adjust to taste, i just pour until satisfied) |
1 tablespoon cornstarch |
1/3 cup whipping cream (redi-whip works best) |
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 on low setting until meat in thickest part is very tender when pierced (6-1/2 - 8-1/2 hrs.).
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 times, until sauce is thickened (about 10 more minutes).
8. Add 1/4 cup of 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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