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Nutrition Facts
Serving Size 1 (338g) Recipe makes 4 servings The following items or measurements are not included below: brown mustard
Calories 270
Calories from Fat 21		(7%)
Amount Per Serving		%DV
	Total Fat 2.4g	3%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 267mg		11%
Potassium 763mg		21%
Total Carbohydrate 27.9g		9%
	Dietary Fiber 3.6g	14%
	Sugars 20.9g
Protein 34.5g		68%
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Slow Cooked Honey Curry Chicken

Recipe #366959 | 4¼ hours | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Apr 20, 2009

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.

SERVES 4 (change servings and units)

Ingredients

1 medium onion, halved and sliced thin
1 lb baby carrot
2 tablespoons grainy brown mustard
2 tablespoons Dijon mustard
3 tablespoons honey
2 teaspoons curry powder
1 dash cayenne pepper (optional)
4 (5 ounce) boneless skinless chicken breasts
1 tablespoon water
1 1/2 small red peppers, halved and cut into 1/2 inch thick strips

Directions

1
Place the sliced onions in a thin layer on the bottom of the slow cooker. Scatter the baby carrots on top.
2
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
Mix the water into the remaining honey mustard mix. Pour over the peppers.
4
Cook on high for 3 1/2 to 4 hours.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables > Carrots
Main Ingredient > Vegetables > Peppers
Main Ingredient > Meat > Poultry > Chicken > Breasts
Preparation > Simple
Preparation > Equipment > Crock-Pot

Featured Reviews for This Recipe

From: Lorrie in Montreal

On Jun 12, 2009

Made for Photo Tag. Smells gorgeous and tastes oh so yummy. The dijon added another depth of flavour to this dish.Yum Yum YUm! I served it with corn and mashed potatoes!The sauce was really good over the mash.

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From: Chef #1249910

On Apr 25, 2009

Smelled wonderful and I loved the sauce - the curry was a great addition to chicken. The red peppers on top were perfectly done and added a nice flavor. I did this with a side of jasmine rice - yummy! I had to substitute regular yellow mustard w/ a dash of Worcestershire sauce for grainy brown mustard. I also cooked this for 3 hrs instead of the recommended 3 1/2 - 4 hrs because the chicken was already overdone and dry at 3 hrs. Will try again, perhaps covered in the oven next time after browning the chicken on the stovetop. I think the flavor of chicken thighs would go great with this too.

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