Crock Pot Chicken W/ Blue Cheese and Mustard Sauce

“A friend gave me this recipe to use with any type of poultry. I have used it with partridge, pheasant and even rabbit! Yummy!”
READY IN:
7hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker.
  2. Sprinkle with pepper, thyme, and savory; insert bay leaf between two chicken pieces.
  3. Mix mustard and wine; pour over chicken.
  4. Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2- 8 1/2 hours).
  5. Carefully lift chicken to warm serving dish; keep warm.
  6. Mix cornstarch and cream; blend into cooking liquid.
  7. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes).
  8. Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted.
  9. Pour sauce over chicken; sprinkle with remaining 1/4 cup of cheese.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: