Ingredients
-
1
-
1
-
2
-
2
-
3
-
2
-
1
-
4
-
1
-
1 1/2
-
-
-
-
-
Directions
Slow Cooked Honey Curry Chicken, 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 , Very good meal! We made with boneless skinless thighs and turned out great I do agree the cooking time might be a little long Maybe cooking on low for 4-5 hours would work better The carrots picked up the sweetness of the sauce, and the chicken had a nice flavor Not overly curry tasting May add more spice next time Also, we had a lot of carrots left over, maybe will use less next time Will definitely make again
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Steps
|
1
Done
|
Place the Sliced Onions in a Thin Layer on the Bottom of the Slow Cooker. Scatter the Baby Carrots on Top. |
|
2
Done
|
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
Done
|
Mix the Water Into the Remaining Honey Mustard Mix. Pour Over the Peppers. |
|
4
Done
|
Cook on High For 3 1/2 to 4 Hours. |
