It was impossible to take a pretty picture of this chicken; I did my best. Here’s the problem: I have a very hard time cooking in a slow cooker without burning things. It seems fool-proof, the CrockPot. I mean, it should be the easiest type of cooking because you just throw everything in and walk away. Admittedly I typically prefer all my meat on the more “well-done” side, but I never have problems with routinely burning things except when I’m using the CrockPot. As I plan to start using the slow cooker two nights a week while I’m in class until 8pm, I find the prospect of eating overcooked food for the next fifteen weeks rather dim. Any tips or suggestions? For this recipe I used fresh chicken (not frozen) and it was cooking for right at 6 hours when I got home from class to see it was already quite brown.
Aside from that, this recipe was just not a winner. Despite my recent affection for mustard, I still can’t consider myself a huge fan, and this was definitely too mustard-y. I felt like the other flavors were just overwhelmed and didn’t stand out. Ryan and I both ate it but agreed we would prefer not to make it again. I would give it two stars.
2 boneless, skinless chicken breast
1 tablespoon low-sodium soy sauce
2 cloves garlic, minced
3 tablespoons lime juice
½ cup honey mustard
Combine soy sauce, garlic, lime juice, and mustard in a small bowl.
Place chicken in slow cooker, and pour sauce over the top.
Cook on low for 7-9 hours or on high for 4-5 for frozen chicken. If your chicken is fresh, check it after 3 hours on high or 6 hours on low.