Honey Mustard Chicken

Ingredients

• 600g chicken breast
• 20g butter
• 1 squallop (or 3 tbsp) of Happy Valley Squeezy Kids or Clover Honey
• 3 tsp wholegrain mustard
• 1 tsp dijon mustard
• 1 large onion, finely diced
• 2 cloves garlic, crushed
• 2 carrots, diced
• 1 and 1/2 cup chicken stock
• 1/2 cup cream
• 1/2 cup frozen corn
• 2 tbsp cornflour
• Salt & pepper to season
• Small handful fresh chopped parsley

Recipe Notes:

• If you have a very large oval slow cooker it would be beneficial to double the sauce and increase to 800g of chicken.
• If pressure cooking, thicken the sauce after release of pressure and switch to saute mode to thicken sauce.
• If you don’t have a slow cooker this could be done on the stove-top in a fry pan with a lid and cooked on low for 45 minutes.

Method

1. Saute diced onion and garlic in butter for 3-4 minutes until softened.
2. Add to slow cooker with chicken breasts and diced carrots.
3. Mix together chicken stock, mustards and honey pour over chicken. Season with salt and pepper.
4. Set slow cooker for 6 hours on high or 8 hours on low. This recipe works really well in a multi cooker pressure cooked for 25 mins (see recipe notes).
5. With half an hour of cooking to go carefully lift out the chicken breasts and pop on a plate and set aside for a few minutes.
6. Add cream and corn to sauce.
7. If you are cooking on low, flick it to high at this point. Mix the cornflour with a couple of tablespoons of water to form a slurry and pour into sauce.
8. Stir well and return the chicken to the slow cooker leave to cook for a final half and hour to allow the sauce to thicken.
9. Stir through a handful of fresh chopped parsley.
10. Serve with mash potatoes, rice or cauliflower mash.

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