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Crock Pot Chicken W/ Blue Cheese & Mustard Sauce

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“Warning; for the Blue cheese lover only. All other need not apply. I'm all about the blue cheese. I Printed this recipe off in '07 from recipe Good too thing cause I couldn't find it again. The side notes say, sauce works well on partridge, pheasant and rabbit. Enjoy.”
6hrs 10mins

Ingredients Nutrition


  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 on low setting until meat in thickest part is very tender when pierced (6-1/2 - 8-1/2 hrs.).
  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 times, until sauce is thickened (about 10 more minutes).
  8. Add 1/4 cup of 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.

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