Slow-cook chicken and carrots with honey and mustard.
OBy Oliviac
Servings
4
8 pieces Bone-in, skinless chicken thighs
6 pieces Carrots, peeled and cut into 5 cm (2 inch) chunks
1 piece Yellow onion, sliced
0.33 cup Honey
3 tbsp Dijon mustard
1 tbsp Whole-grain mustard
0.5 cup Chicken broth
1 tbsp Apple cider vinegar
1 tsp Smoked paprika
1 tsp Salt
0.5 tsp Black pepper
1 tbsp Cornstarch
2 tbsp Fresh parsley, chopped (garnish)
Calories
890 kcal
Protein
50g
Carbs
44g
Fat
57g
Fiber
6g
Sugar
32g
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Prep the Slow Cooker
1. Scatter the carrots and onion in an even layer on the bottom of a 5-6 quart slow cooker.
6 pieces Carrots, peeled and cut into 5 cm (2 inch) chunks,
1 piece Yellow onion, sliced
2. Season the chicken thighs on both sides with the salt, black pepper and smoked paprika, then nestle them on top of the vegetables.
3. Whisk the honey, Dijon mustard, whole-grain mustard, chicken broth and apple cider vinegar in a small bowl, then pour evenly over the chicken.
0.3 cup Honey,
3 tbsp Dijon mustard,
1 tbsp Whole-grain mustard,
0.5 cup Chicken broth,
1 tbsp Apple cider vinegar
Slow Cook
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and reaches 74°C (165°F) and the carrots are soft.
Finish the Sauce
5. Transfer the chicken and carrots to a serving platter and cover loosely to keep warm. Skim any excess fat from the cooking liquid.
6. Whisk the cornstarch with 2 tablespoons of the hot cooking liquid in a small bowl until smooth, then stir it back into the slow cooker. Cook on high, uncovered, for 10 to 15 minutes until the sauce thickens into a glossy glaze.
1 tbsp Cornstarch
7. Spoon the sauce over the chicken and carrots and garnish with the parsley. Serve with rice, mashed potatoes or crusty bread.
2 tbsp Fresh parsley, chopped (garnish)
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