onion, halved and sliced thin
grainy brown mustard
4 (5 ounce)
boneless skinless chicken breasts
1 1/2 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.