Slow Cooked Honey Curry Chicken |
|
 |
Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
|
An adaptation of a recipe from Dinnertime Easy: Slow Cooker Recipes. I love the combination of spicy, sweet and hot that emerges in this dish, though the flavor will vary based on the type of curry used. Part of why I love this one is that the taste is even better the next day, so it's a great option for those of us in smaller households and cook once and plan for leftovers. As presented this is 5 WW points per serving. Ingredients:
1 medium onion, halved and sliced thin |
1 lb baby carrots |
2 tablespoons grainy brown mustard |
2 tablespoons dijon mustard |
3 tablespoons honey |
2 teaspoons curry powder |
1 dash cayenne pepper (optional) |
4 (5 ounce) boneless skinless chicken breasts |
1 tablespoon water |
1 1/2 small red peppers, halved and cut into 1/2 inch thick strips |
Directions:
1. Place the sliced onions in a thin layer on the bottom of the slow cooker. Scatter the baby carrots on top.
2. Mix together the mustards, honey, curry powder and cayenne together in a bowl. Brush half of the mixture onto the chicken breasts and place the poultry on top of the onions and carrots. Top with the red peppers.
3. Mix the water into the remaining honey mustard mix. Pour over the peppers.
4. Cook on high for 3 1/2 to 4 hours.
|
|