Go Back
Andrew Fowler

Honey-Mustard Chicken and Carrots

Print Recipe
Prep Time 20 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs carrots cut into 2-inch pieces
  • 2 1/2 lbs boneless skinless chicken breasts
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup Dijon mustard
  • 1/4 cup whole-grain mustard
  • 1/4 cup honey
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 12 oz green beans trimmed
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Method
 

  1. Spread carrots in a 6-quart slow cooker. Season chicken with salt and pepper.
  2. Whisk both mustards, honey, broth, vinegar, and garlic powder. Reserve 1/3 cup in refrigerator.
  3. Set chicken over carrots; pour remaining sauce around it. Cover.
  4. Cook on low 3 hours; add green beans around chicken.
  5. Cover; cook 30 to 60 minutes more until breasts reach 165°F and beans are crisp-tender.
  6. Transfer chicken and vegetables to a platter; stir reserved sauce into cooker.
  7. Mix cornstarch with cold water; add to cooker. Cook on high about 6 minutes until glossy; spoon over chicken.