Crock Pot Chicken W/ Blue Cheese and Mustard Sauce

Aroostook's Note:

A friend gave me this recipe to use with any type of poultry. I have used it with partridge, pheasant and even rabbit! Yummy!

• Total Time: 7 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 7 hrs

Ingredients:

Servings: 6

• 2 ½-3 lbs chicken , cut up
• fresh ground pepper
• 1 ½ teaspoons dried thyme
• 1 ½ teaspoons dried savory
• 1 dried bay leaf
• ¼ cup Dijon mustard
• 3 tablespoons dry white wine
• 1 tablespoon cornstarch
• 1⁄3; cup whipping cream
• ½ 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.

Reviews

[Pat Peper]

I substituted half and half for the whipping cream, and used skinless chicken thighs. I could not get the sauce to thicken in my crockpot, so I placed the sauce in a micrwavable dish and nuked it for 45 seconds. It turned out beautifully. I shall make this dish again and again as my wife and mother both raved about the unusual flavor of the blue cheese sauce.

[ClareVH]

I made this for dinner yesterday. DH said "The Chicken is Perfect". You can't get much better than that! I started at 8:30AM with a 2.5 pound bag of frozen skinless, boneless chicken breasts. I didn't have savory so substituted oregano. I started with 4 hours on high since the meat was frozen, then turned the crockpot to low for the remainder of the time. Heeding the experience of another reviewer, I made the sauce differently (starting with step 5). I removed the chicken from the crockpot, then strained the cooking liquid into a saucepan and brought it to a simmer. (I returned the chicken to the crockpot set on low to keep warm). I whisked together the cream and cornstarch and added it to the cooking liquid, then I whisked in the crumbled blue cheese. When the blue cheese melted, I poured the sauce back over the chicken in the crockpot and left it on low until ready to serve. I served it with steamed broccoli, cauliflower, and baby carrots. I poured some of the sauce over the vegetables. It was a great meal! Thanks!

[KatieLynn]

Wasn't sure I should even post a review of this recipe since I made so many modifications, but it turned out so well I just had to. I didn't make this one in the crock pot - I braised the chicken in the mustard mixture, substituting about 1 cup chicken broth for the white wine I didn't have on hand. However, I think the wine would add a nice element to the flavor and the crock pot would make it easier to prepare, so that's what I'll do next time. It still turned out wonderfully well. I had worried a bit that the sauce would be too strong-flavored, but the cream tones it down nicely. Thanks, Barbara!