Recipe

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• 1 medium onion, halved and sliced thin
• 1 lb baby carrots
• 2 tbsp grainy brown mustard
• 2 tbsp dijon mustard
• 3 tbsp honey
• 2 tsp curry powder
• 1 dash cayenne pepper (optional)
• 4 (5 oz) boneless skinless chicken breasts
• 1 tbsp water
• 1 1/2 small red peppers, halved and cut into 1/2 inch thick strips

• 1 Place the sliced onions in a thin layer on the bottom of the slow cooker. Scatter the baby carrots on top.
• 2 Mix together the mustards, honey, curry powder and cayenne together in a bowl. Brush half of the mixture onto the chicken breasts and place the poultry on top of the onions and carrots. Top with the red peppers.
• 3 Mix the water into the remaining honey mustard mix. Pour over the peppers.
• 4 Cook on high for 3 1/2 to 4 hours.