I’ve often times wondered when we go out to eat 1.) Why I always order chicken since I cook so much of it at home and 2.) Why are these restaurants charging more than $10 for chicken and veggies?
Well, as far as number one… I must be a creature of habit. I love chicken, that probably explains why I cook so much of it AND order it when it’s being cooked for me.
Number two got me to thinking that I would probably be able to make this smothered chicken in the crock pot for a fraction of the cost AND it would probably be pretty darn good. MAN WAS I RIGHT! Here is how I made it happen:
- 4 chicken breasts (mine were frozen, but by all means, use fresh if that’s what you have)
- 1/2 cup prepared yellow mustard
- 1/2 cup + 2 Tablespoons of honey
- 1/2 teaspoon of lemon juice
- 1 medium onion, sliced into larger pieces
- 1 green bell pepper, sliced into thicker pieces
- 1 – 8 ounce container of button mushrooms, sliced thick
- salt and ground black pepper for seasonings
- 4 pieces of provolone cheese
Season the chicken breasts with salt and pepper and place the 4 chicken breasts into a 2 1/2 – 4 quart crock pot. In a small bowl mix 1/2 cup of honey and the yellow mustard. Once incorporated add the lemon juice and stir well.
Cook for an additional 2 – 2 1/2 hours, or until the chicken is done and vegetables are cooked.
Once the chicken was done I placed a chicken breast on a plate, covered it with the onions, peppers & mushrooms and immediately placed a piece of provolone cheese on top to be melting.
This is great served with mashed potatoes, rice or even steamed veggies. The leftovers were great too. I shredded the chicken and used it along with the veggies as fajita style soft tacos.
- This is not a “set it and forget it all day while at work” crock pot meal. I don’t believe any recipe calling for chicken breasts is. If such a lean cut of meat is overcooked it comes out dry and stringy. This is perfect for putting on at breakfast time and having a nice lunch or putting on at lunch and having a nice dinner.
- You could add the veggies when you do the chicken. I prefer not to because I don’t like my veggies extra soft. It’s definitely a preference thing, so do what you like.
- The leftovers were SO good as fajita filling, I am going to make a larger batch of this for our next dinner guests and set up a fajita buffet/ bar for self serving.
- The veggies will give out a lot of moisture. To make sure they’re as dry as can be before adding them to the crock pot, you can spin them (one veggie at a time) in a salad spinner. This removes the natural excess moisture from the veggie as well as any moisture from where you washed them.