Crock Pot Lemon Honey and Dijon Chicken

Photo and recipe from The Picky Palate

  • 2 large boneless skinless chicken breasts
  • 5-6 red potatoes, cleaned and quartered
  • 10 cloves fresh peeled garlic
  • 1 lemon thinly sliced, seeds removed
  • 1 large handful fresh green beans
  • 2 cups reduced sodium chicken broth
  • 2 cups peeled pearl onions, ends trimmed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1/4 cup fresh chopped parsley
  • 2 tablespoons fresh chopped thyme leaves

  • Directions:

    1. Turn crock pot to the low setting. Place chicken breasts, potatoes, garlic, lemon, green beans, chicken broth, pearl onions, salt, and pepper into crock pot. Cover and cook on low for 6-8 hours or you can choose to cook on high for 3-4 hours. Remove lemon slices and chicken breasts. Discard lemon slices. Shred chicken and place back into crock pot. Stir in honey and Dijon then add parsley and thyme, stirring to combine. Season with additional salt and pepper if needed. Serve over rice, egg noodles or by itself. For our food group I am doing egg noodles.
    Makes 6-8 Servings


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