Crock Pot Chicken W/ Blue Cheese & Mustard Sauce
- Ready In:
- 6hrs 10mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1133.98-1360.77 g chicken, cut up, Fresh ground pepper
- 7.39 ml dried thyme
- 7.39 ml dried savory
- 1 dried bay leaf
- 59.14 ml Dijon mustard (Adjust to taste)
- 44.37 ml dry white wine (Adjust to taste, I just pour until satisfied)
- 14.79 ml cornstarch
- 78.78 ml whipping cream (Redi-Whip works best)
- 118.29 ml crumbled blue cheese
directions
- Rinse chicken and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker.
- Sprinkle with pepper, thyme, and savory; insert bay leaf between two chicken pieces.
- Mix mustard and wine; pour over chicken.
- Cover and cook on low setting until meat in thickest part is very tender when pierced (6-1/2 - 8-1/2 hrs.).
- Carefully lift chicken to warm serving dish; keep warm.
- Mix cornstarch and cream; blend into cooking liquid.
- Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
- Add 1/4 cup of cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted.
- Pour sauce over chicken; sprinkle with remaining 1/4 cup of cheese.
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RECIPE SUBMITTED BY
Just a normal guy who can whoop it up in the kitchen. #1 Rule: If you like all the ingredients your cooking with, your gonna like the outcome. Hasn't let me down yet.