Crock Pot Chicken W/ Blue Cheese & Mustard Sauce

TN Hill Cook's Note:

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 zaar.com. Good too thing cause I couldn't find it again. The side notes say, sauce works well on partridge, pheasant and rabbit. Enjoy.

• Total Time: 6 hrs 10 mins
• Prep Time: 6 hrs
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 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.