Crock Pot Chicken W/ Blue Cheese and Mustard Sauce

From: Chef #498975

On Jun 27, 2007

Yummy Yummy Yummy. This has to go in my favourite cook book. I made it as the recipe says and it was fantastic Diane Sth Australia

From: :)shirley(:

On Oct 15, 2006

This was a very nice come home to meal. I doubled the sauce, used a cut up chicken that i ended up deboning and adding back to the sauce, didn't have any savory so i added more thyme. It took about 45 mins. for my sauce to thicken but that was fine as i had to let the chicken cool so i could debone it. Served it all over rice very nice. Next time I will triple the blue cheese Thank you for posting this tastey dish.

From: Pat Peper

On Oct 1, 2003

I substituted half and half for the whipping cream, and used skinless chicken thighs. I could not get the sauce to thicken in my crockpot, so I placed the sauce in a micrwavable dish and nuked it for 45 seconds. It turned out beautifully. I shall make this dish again and again as my wife and mother both raved about the unusual flavor of the blue cheese sauce.

From: KatieLynn

On Jul 12, 2003

Wasn't sure I should even post a review of this recipe since I made so many modifications, but it turned out so well I just had to. I didn't make this one in the crock pot - I braised the chicken in the mustard mixture, substituting about 1 cup chicken broth for the white wine I didn't have on hand. However, I think the wine would add a nice element to the flavor and the crock pot would make it easier to prepare, so that's what I'll do next time. It still turned out wonderfully well. I had worried a bit that the sauce would be too strong-flavored, but the cream tones it down nicely. Thanks, Barbara!