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Slow Cooker Chicken in Mustard Cream Sauce

Slow Cooker Chicken in Mustard Cream Sauce. 2-step crockpot recipe.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Dinner
Cuisine: British
Servings: 4 servings
Author: Susie@Everyday Cooks

Ingredients

  • 600-700 g skinless chicken breasts
  • Salt and pepper
  • 25 g butter
  • 1 tablespoon olive oil (15ml)
  • 3 tablespoons lemon or lime juice (45ml)
  • 3 tablespoons stock (45ml)
  • 1 tablespoon wholegrain mustard (15ml)
  • 50 ml double cream

Instructions

  • Cut the chicken into 50g pieces (approximately)
  • Season with salt and pepper
  • In a frying pan, melt the butter and oil on a MEDIUM-HIGH heat
  • Add the chicken and fry until just turning golden (about 10 minutes)
  • Move the chicken pieces to the slow cooker
  • Turn the heat down and add the lemon or lime juice and stock to the pan so that any stuck-on bits dissolve (deglazing)
  • Add the mustard and stir
  • Spoon the sauce over the chicken and stir gently to make sure it's all coated
  • Put the lid on and cook on HIGH for 4 hours
  • 10 minutes before the end, add the cream and stir in
  • Serve with rice or buttered tagliatelli and a green vegetable.

Notes

Everyday Cooks Tips:

  • You can fry the chicken in your slow cooker if it has a metal pot, but a frying pan with a heavy base may be preferable to stop your pot getting distorted with the relatively high heat
  • There isn't much sauce with this dish, as it isn't a casserole. If you want a bit more add 50ml stock to the juice and mustard.