Honey Mustard Chicken Tacos With Brussels Slaw Slow Cooker Recipes

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS

Steps:

• Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
• Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

SLOW COOKER HONEY MUSTARD CHICKEN RECIPE

Steps:

• Gather the ingredients.
• Pat the chicken thighs with paper towels to dry and place them in the slow cooker.
• In a bowl, combine the honey, the mustards, soy sauce, garlic, and thyme.
• Pour the sauce mixture over the chicken thighs.
• Cover the slow cooker and cook the chicken on high for 3 to 4 hours or on the low setting for 5 to 6 hours.
• Transfer the chicken to a serving dish and garnish with cilantro or fresh thyme leaves, if using.

SLOW COOKER HONEY MUSTARD CHICKEN THIGHS

Steps:

• Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.
• Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.