2 lbs chicken wings
¾ cup dijon mustard
½ cup honey
2 tbsp red wine vinegar
Salt and Pepper to taste
Add chicken wings to slow cooker.
In a medium size bowl, mix together dijon mustard, honey, and red wine vinegar. Pour over chicken.
Top with fresh rosemary.
Cook HIGH 2-3 hours.
Optional steps: Broil chicken in oven before or after cooking for crisp skin. Blend sauce ingredients in food processor instead of hand mixing.
4-6 boneless skinless chicken breasts(or any kind of chicken)
3/4 cup dijon mustard
1/4 cup honey
Put chicken in pot. Mix mustard and honey and pour over chicken. Cook on high for 3 hours or on low for 6-8 hours. Adjust time for bone-in chicken.
2lbs, skinless chicken breasts
1 small red or orange bell pepper, sliced
1 small yellow bell pepper, sliced
1 white onion, chopped
½ cup chunky peanut butter
1 Tablespoon lime juice
½ cup chicken broth
¼ cup soy sauce
2 Tablespoons of honey
1/4 cup crushed peanuts for topping
Place peppers and onion at the bottom of the crock pot. This will act as a “stand” for the chicken, so it doesn’t dry out.
Next place chicken on top.
In a bowl, mix together peanut butter, lime juice, chicken broth, soy sauce, and honey. Pour sauce over chicken.
Cook on HIGH for 3-4 hours or 6 on LOW. When 15 minutes remain of cooking time, shred chicken with two forks. Cover and continue cooking for the remainder of the time. Remove from crockpot and serve over brown rice, noodles, OR using as a salad topper or lettuce wrap!
Top with peanuts, and if you like, cilantro.
8-9 pound precooked spiral cut ham, bone in
1 cup honey
½ cup Dijon mustard
3 Tablespoons Worcestershire sauce
1 tablespoons minced garlic
1 teaspoon garlic salt
Combine honey, Dijon mustard, Worcestershire sauce, minced garlic in a blender and pulse until smooth. Reserve ½ cup of the sauce to pour on top at the end.
Place ham face down in the slow cooker and pour glaze on top. Cook on low for 3-4 hours or until heated through. Pour the reserved glaze on top right before serving.
4 boneless chicken breasts, about 2 pounds
½ cup soy sauce
½ cup honey
¼ cup rice wine vinegar
¼ cup onion, chopped
2 garlic cloves, minced
¼ teaspoon pepper
¾ teaspoon ground ginger
¼ cup water
3 Tablespoons Cornstarch
Optional garnish: green onions, sesame seeds
Spray your slow cooker with cooking spray and place the chicken breasts in the bottom. In a small bowl whisk the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ginger. Pour over the chicken breasts.
Cook on high for 3-4 hours or low for 4-5 or until chicken is cooked throughout and shreds easily. Once the chicken is cooked, remove with a slotted spoon and shred on a plate.
Pour the sauce into a medium sauce pan. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the sauce on medium high heat. Continue to whisk and let it boil until the honey teriyaki sauce starts to thicken. About 2 minutes.
Add the chicken back to the slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish if desired.