An adaptation of a recipe from "Dinnertime Easy: Slow Cooker Recipes." I love the combination of spicy, sweet and hot that emerges in this dish, though the flavor will vary based on the type of curry used. Part of why I love this one is that the taste is even better the next day, so it's a great option for those of us in smaller households and cook once and plan for leftovers. As presented this is 5 WW points per serving.
- 1 medium onion, halved and sliced thin
- 453.59 g baby carrots
- 29.58 ml grainy brown mustard
- 29.58 ml Dijon mustard
- 44.37 ml honey
- 9.85 ml curry powder
- 0.25 ml cayenne pepper (optional)
- 4 (566.99 g) boneless skinless chicken breasts
- 14.79 ml water
- 2 small red peppers, halved and cut into 1/2 inch thick strips
- Place the sliced onions in a thin layer on the bottom of the slow cooker. Scatter the baby carrots on top.
- 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.
- Mix the water into the remaining honey mustard mix. Pour over the peppers.
- Cook on high for 3 1/2 to 4 hours.
Very good meal! We made with boneless skinless thighs and turned out great. I do agree the cooking time might be a little long. Maybe cooking on low for 4-5 hours would work better. The carrots picked up the sweetness of the sauce, and the chicken had a nice flavor. Not overly curry tasting. May add more "spice" next time. Also, we had a lot of carrots left over, maybe will use less next time. Will definitely make again.
Made for Photo Tag. Smells gorgeous and tastes oh so yummy. The dijon added another depth of flavour to this dish.Yum Yum YUm! I served it with corn and mashed potatoes!The sauce was really good over the mash.
Smelled wonderful and I loved the sauce - the curry was a great addition to chicken. The red peppers on top were perfectly done and added a nice flavor. I did this with a side of jasmine rice - yummy! I had to substitute regular yellow mustard w/ a dash of Worcestershire sauce for grainy brown mustard. I also cooked this for 3 hrs instead of the recommended 3 1/2 - 4 hrs because the chicken was already overdone and dry at 3 hrs. Will try again, perhaps covered in the oven next time after browning the chicken on the stovetop. I think the flavor of chicken thighs would go great with this too.