Slow cooker honey mustard chicken

This is made possible by BBC Foods!

Ingredients

• 1 tsp sunflower, vegetable, or light olive oil
• 6–8 chicken thighs, with skin and bone-in
• 300ml/10fl oz hot chicken stock, made with 1 stock cube
• 2 tbsp mustard, English, wholegrain, or a combination
• 2 tbsp runny honey
• ½ tsp dried mixed herbs
• 4 tbsp double cream
• 1 tbsp cornflour mixed with 1 tbsp cold water
• salt and freshly ground black pepper

Method

1. Heat the oil in a large non-stick frying pan over medium-high heat. Season the chicken thighs on all sides with salt and freshly ground black pepper.

2. Fry the chicken thighs, skin-side down, for 3–5 minutes or until crisp and golden.

3. Turn and cook on the other side for 2 minutes. Frying the chicken will give it a lovely color and render out some of the fat that sits just below the skin, but take care as it can spit a little as it fries.

4. While the chicken is frying, pour the stock into the slow cooker and stir in the mustard, honey, and herbs until thoroughly mixed.

5. Add the chicken pieces to the slow cooker, skin-side up, cover, and cook on high for 3–4 hours.

6. Once the chicken is cooked, gently stir in the cream and cornflour mixture, cover, and cook for a further 10 minutes or until the sauce thickens.

7. Serve the chicken hot with the sauce and lots of freshly cooked vegetables, with potatoes or rice on the side.

Banner and Image Credit: BBC