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.
Pour the honey mustard mixture over the seasoned chicken breasts and cook on low for 1 1/2 hours.
After the chicken has cooked for 1 1/2 hours remove the lid and add the onions, peppers and mushroom. Drizzle the 2 tablespoons of honey over top of the veggies.
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.
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