This crockpot chicken recipe is SO EASY. I didn’t measure anything (sorry about that)…but if you come back and shred the chicken and give it a taste, you can decide if you need more butter, honey, mustard, or seasoning. You can’t really mess it up.
I choose to make this recipe in the crockpot instead of the instant pot and here why: the instant pot needs more liquid than a crockpot. And so for this recipe, I want the honey and the butter to really make love and have a thick sauce consistency. If I were to do this in the instant pot, I would have to add liquid, such as chicken broth, which would tone down the intensity of flavor.
This is such a great re-entry day meal after a long weekend for a couple reasons. 1) There’s zero work required at actual dinner time if I put this in the crockpot early in the day when I had the energy, versus at dinnertime when I might be a zombie. 2) I put this over rice, which is also set in the rice cooker with no energy required at dinner time. 3) It will make leftovers
I just made those measurements up, for those who must have a measurement. Because for this recipe you really don’t need strict measurements. Ha!
Serve with rice/couscous/quinoa to soak up all the amazing honey buttery juice. This would be perfect with roasted green beans or roasted broccoli!
1-2 chicken breasts
1/2 onion, diced
1 tsp paprika
1 tsp curry powder
1/2 tsp salt (1 tsp if you love salt like me)
1/2 tsp pepper
1/3 stick of butter in little slices
1/4-1/3 c honey
2-3 tbs Dijon mustard
1 can chickpeas, drained and rinsed (optional)
I just made those measurements up, for those who must have a measurement. Because for this recipe you really don’t need strict measurements. Ha!
Mom to four wonderful little people. While they sleep, I cook.