Crock Pot Chicken W/ Blue Cheese and Mustard Sauce

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.

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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!

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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!

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Yummy Yummy Yummy. This has to go in my favourite cook book. I made it as the recipe says and it was fantastic Diane Sth Australia

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This was a very nice come home to meal. I doubled the sauce, used a cut up chicken that i ended up deboning and adding back to the sauce, didn't have any savory so i added more thyme. It took about 45 mins. for my sauce to thicken but that was fine as i had to let the chicken cool so i could debone it. Served it all over rice very nice. Next time I will triple the blue cheese :) Thank you for posting this tastey dish.

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Finally...a crockpot recipe that doesn't taste like you made it in a crockpot and doesn't look like it, either! Don't get me wrong, I love my crockpot, but this is the first crockpot recipe that I'd even consider serving to guests. This looked and tasted great! I didn't have savory, so I increased the thyme about another 1/2 tsp. or so. I also started with frozen chicken breasts but didn't increase cooking time and it came out fine. A couple of hours before the chicken was done, I put some baby red potatoes on top, drizzled with a little more mustard and wine, and they were perfect. I just pulled them out of the pot with the chicken when it came time to finish the sauce. (By the way...the crockpot liners at the grocery store work great. I had no cleanup at all...just gave my crockpot a quick soapy rinse and I was done. Usually it's a big stuck-on mess!) Anyway...try this recipe if you like blue cheese and love your crockpot. It's a winner!

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