Slow Cooker Honey-Mustard Chicken Stew2022-03-13
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
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This information is per serving.
Saturated Fat0.8 g
Trans Fat3.3 g
Unsaturated Fat0.0 g
Slow cooker honey-mustard chicken stew. Honey-mustard chicken stew is a hearty, no-fuss dinner for any night of the week. Made with only a handful of ingredients, this stew is simple to prepare and perfect for busy nights.
What is a Honey-Mustard Chicken Stew?
Honey-Mustard Chicken Stew is a dish that is cooked in a slow cooker for several hours. The ingredients are chicken breasts, onion, garlic, carrots, bell peppers, and honey.
This dish is not only easy to make but also very tasty. It can be served as a main course or as an appetizer with crackers or bread.
Slow Cooker Honey Mustard Chicken Stew Recipe – From Martha Stewart
This is a slow cooker honey-mustard chicken stew recipe from Martha Stewart.
Ingredients: 1 cup dry white wine
2 tablespoons whole-grain mustard, preferably stone-ground
2 tablespoons honey
1 tablespoon minced peeled fresh ginger or grated peeled fresh ginger (from a 1-inch piece)
Coarse salt and freshly ground black pepper
3 pounds bone-in, skinless chicken thighs (or a mix of thighs and drumsticks)
2 cups chopped onion (from 2 onions)
1/2 cup all-purpose flour, plus more for dredging the chicken
5 cups low sodium chicken stock or canned low sodium chicken broth, plus more if needed to thin the sauce at the end of cooking time.
1/2 cup chopped fresh parsley leaves
1. Set the slow cooker to high heat, then coat with cooking spray.
Season chicken thighs on both sides with salt and black pepper, then dredge in flour; set aside.
Pour wine over the chicken in the slow cooker (if your dish will not cover the whole insert, add extra broth or water so that it will).
2. Cook onion in a large pot over medium-high heat until translucent. Add wine, mustard, honey, and ginger; stir to combine.
Season with salt and black pepper. Add chicken thighs (or drumsticks) and enough stock or broth to cover them completely by about 2 inches/5 centimeters, then bring the liquid to a boil over high heat.
Reduce the heat to medium-low and simmer, uncovered, until the chicken is just cooked through about 15 minutes.
3. Pour the contents of your slow cooker over the onion mixture in your pot and stir to combine.
Add parsley leaves and a pinch of cayenne pepper if you’d like a little heat (I don’t add any because I hardly ever use cayenne pepper) and cook, stirring occasionally, until the sauce has thickened slightly.
Slow Cooker Honey-Mustard Chicken Stew
You may like as well:
- 1 pound (480 g) boneless and skinless chicken breasts, cubed
- 1 ½ cups (370 ml) reduced-sodium fat-free chicken broth
- 1 cup chopped onion
- 1 cup saliced carrots
- 1/2 cup sliced green bell pepper
- 1 tablespoon Dijon mustard
- 1-2 teaspoon curry powder
- 1-2 tablespoons cornstarch
- 2-4 tablespoons cold water
- 2 tablespoons honey
- 1 cup (250 ml) cooked rice
In a slow cooker, combine all ingredients, except cornstarch, water, seasoning, and rice. Mix well.
Cover slow cooker and cook on a high-heat setting for 4-5 hours.
Stir in combined cornstarch and water, stirring for 2-3 minutes. Season to taste with salt and black pepper.
Serve over cooked rice.