Monday, December 13, 2010

Simple, Easy Winter Weeknight Dinner: Crock-Pot Honey Mustard Chicken & Roasted Potatoes


If you are looking for something simple, easy, and scrumptious to make for dinner, this is it. These chicken and potatoes each only have 5 ingredients! Pop a whole chicken in the slow cooker before work, potatoes in the oven when you get home, and by the time you have changed and relaxed for a bit, dinner is ready. 

My Mom used to make these potatoes all the time when I was a kid and I loved them. After everyone had eaten their fill and Mom was doing the dishes, I'd pick all of the burnt bits from the pan and eat them. They are so simple, but are still my all time favorite way to eat potatoes. 


Ingredients:
1 whole chicken, defrosted
1/3 cup grainy mustard
1/3 cup honey
1/3 cup olive oil
1/4 cup butter, softened

3 lbs red potatoes, chopped into 1/2 in. pieces
1 large yellow onion, chopped
1/2 cup olive oil
1/2 Tbs salt
1/2 Tbs black pepper

Directions:
Put whole chicken in slow cooker. In a small bowl, whisk together mustard, honey, olive oil, and butter, and pour over chicken. Set slow cooker on HIGH for 6 hours or LOW for 8 hours. Remove from slow cooker and pour some of the leftover juices over the chicken to serve. 

Preheat oven to 425 degrees. Grease a 9x13 inch baking dish. Put potatoes, onions, olive oil, salt, and pepper into baking dish and stir together.  Bake for about an hour, or until potatoes are golden brown and crispy, stirring every 15 minutes. 

Serves 4. 

61 comments:

  1. tomorrow's task...buy a chicken and make this!

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  2. There is no way that chicken turned out brown and crispy looking after being in the crock pot. It must have been broiled before or after.

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    1. You're right, it actually wasn't all that crispy. I think the grain mustard on the chicken makes it look crispier that it was!

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    2. I made this chicken tonite, in the crock pot and it looked exactly like the picture. Very tasty. Try it!!!

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    3. it's not crispy, just browned from the honey mustard. Roast in the oven for crispy skin. delish either way.

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    4. Had to have been browned up somehow.

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  3. This looks delicious! Mine is in the crockpot now. I think I'm going to throw it in the broiler for a few minutes to crisp it up a bit.

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  4. What is a "grainy" mustard? I used a brown mustard and I wasn't real happy with the taste. I did put it in the oven for a few minutes to brown it up also. Mine did not look like this picture.

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    1. Grainy mustard is just a type of mustard with whole mustard grains still in it.

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    2. I know this is a year after the post but, I buy a grainy mustard called "Deli Mustard". A brand I like is "Beaver".

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    3. Another name used for the type of mustard listed in this recipe is, "stone ground Mustard". Hope this helps.

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  5. Yeah, I've cooked whole chickens quite a bit in the crockpot and the juices are overwhelming - almost cover the entire chicken after a days worth of cooking. This might be a better recipe for the oven in a roaster.

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  6. I made this yesterday and was sadly, not a fan. 8 hours on low was much too long. It was seriously overcooked, and though it smelled delicious while cooking, it was bland. I didn't make the potatoes, just to clarify. Only the chicken.

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  7. I have to say, I thought this dish was amazing... My husband and my kids all agreed - 5 stars in my home!! I prefer white meat, so I did use 3 bone-in split breasts instead of a whole chicken... the chicken really soaked in the juices and mine wasn't bland or overcooked at all... the honey mustard flavor was definitely prevolent... I went 10 hours on low on the crockpot... I also tossed in onions on the bottom before I put in the chicken. This recipe is delish!!!!

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  8. I made it just the way it said with it on high. It turned out sooo good. It was so tender it just fell off the bone. I did not broil it and it was still good. The only difference I used coconut oil instead of olive oil.

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  9. I will be trying this with either chicken breast/tenders/boneless skinless thighs. I am going to make it with honey mustard though, fingers crossed. I cant wait!! Thanks for the inspiration :)

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  10. I have not really tried honey mustard or should I say honey with mustard together. My husband eats honey mustard on his sandwiches. He said that it is very good. I showed him this recipe and he said that looks good. He told me to try it. So that is my plans in the near future. Wish me luck. Thanks.

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  11. do not put honey with musterd it tased descusting

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  12. My crock pot is in my old fashion stove the burner actually drops down and crock slides in I can sear in my crockpot

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  13. I tried this dish and was a little disappointed as well. I put my crock pot on low but thank goodness I was still in the kitchen. It only took about 3 hours to cook instead of 8 and it was almost over cooked. The flavors weren't terrible and infused well into the chicken but I used Dijon mustard because I didn’t know what was meant by "Grainy Mustard". I think this recipe needs to be a little more specific with the ingredients and cook time.

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    1. Grainy mustard is also known as wholegrain mustard, very easily available!! ANd I would assume that it is hard to be specific with cooking times when using a crockpot as they all seem to differ in heat intensity.

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    2. When you go to a store-it may say 'coarse' instead of grainy on the mustard bottle.

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  14. I'm attempting this recipe right now! The pictures look so yummy. The chicken has only been in for about 20 minutes and it already smells amazing! My mouth is watering... only five and a half more hours.

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  15. great idea with the split breasts! I will try this way. =) question...10 hours on low seems very LONG. It wasnt dry or overcooked? Is your crock pot big or little. Mine is 6 qts.

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  16. I had the same concerns that some others had about how crispy this would come out in a slow cooker, so I did mine as a roasted chicken instead. I've made this a couple of times now and used chicken thighs instead of a whole chicken and it is delicious. I serve it with roasted potatoes, carrots and onions and the honey mustard sauce tastes amazing drizzled over everything!

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    1. I am going to make mine today with chicken breasts only , in the oven. How long did you cook yours please? thank you!

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  17. This really looks like the perfect winter dish! So comforting and warming! looks delicious!!!

    Cheers,

    Silka

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  18. I made this Sunday and sad to say, was not at all impressed! It tasted bland and not good at all. Was not worth waiting 8 hrs for and it looked NOTHING like this picture.

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    Replies
    1. I think someone "doctored" the photo.

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  19. Ugh, I just had the same experience. It doesn't look at all the picture and it's bland. I'm sad.

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  20. I've made this a few times now. My favorite way is using chicken breast instead of a whole chicken (less fat). I cooked this for a large group of people, everyone really enjoyed it and asked for the recipe. I used grey poupon course ground mustard. I'm not sure why so many people have had trouble making this recipe...?? It seems almost fail proof. The new/red potatoes pair with this perfectly. Thanks for sharing, this is a keeper for me.

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  21. I made this tonight and absolutely loved it! My husband isn't a fan of chicken and when I asked him how he liked it he said, "it's actually really good!". Mine got brown like the picture, but not crispy. Definitely making this over and over again!

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  22. Just made this chicken. Followed the directions exactly as written. First, there is no mention of the size of chicken that should be used. I used a 4 lb. chicken as that is what fits in my crockpot. After 2 hours on high, the bird was done. Absolutely no browning at all. Now I am 3 hours away from dinner time with a chicken that is fully cooked and doesn't look very appetizing.

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  23. Fixed this chicken tonight. Saw all the discussion about grainy mustard and decided to use Grey Poupon, since it's what I had in the fridge. It was delicious! It browned perfectly - had it in the crock pot for about 8 hours, it fell off the bone and was so easy to slice up. My two guys loved it and I'm tossing the leftover chicken into a salad in a couple of nights.

    Thanks, Kristen, for sharing!

    Patty

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  24. I just cooked this but I used breast and browned them just a bit after I seasons them a little first, also added onion and mushrooms. Will see.how it goes :)

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  25. I used the ingredients and roasted the chicken in the oven instead of slow cooker and it turned out AWESOME!! I am actually doing it again tomorrow evening for a dinner party. I quartered new potatoes and smothered olive oil and seasonings over them as well as panko bread crumbs for crispiness and placed them around the chicken for roasting. It was fabulous! Love grainy mustard!

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    1. I am going to make mine today with chicken breasts only , in the oven. How long did you cook yours please? thank you!

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    2. please give me more info. on cooking it in the oven I'm very interested

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    3. can you please tell me how long you cooked in the oven and what about the potatoes? Did you cook them with the chicken the whole time the chicken was in the oven? How did the potatoes turn out cooking them with it, sounds so good but scared I'm going to mess it up without more information.

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  26. sadly ours turned out looking like zombie chicken according to the kids. It was doing great looks wise (no browning or caramelizing though) until the last hour or so where it seemed to deflate and just become a mess. Taste wise its rather bland. I've made variations of honey mustard chicken before so I might try it again but brown it first.

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    1. If it would help you any, mine were not brown after cooking either (but I had a LOT of sauce on the cookie sheet). I decided to set the oven to broil to crisp it up (12 minutes TOTAL time in the broiler). After doing the first side to brown (about 6 minutes), I turned them over and when they were done - they were nicely browned, but not overcooked.

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    2. Try soaking your chicken in salt water overnight. The meat will then be far less bland.

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  27. I only have boneless skinless chicken breasts, do you recommend cooking just as long? Or will it make a difference at all? If anyone has tried this let me know :)

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    1. It would work! (my review a couple clicks down). We used tenderloins. :)

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  28. making it with a whole chicken in the oven. I pray it turns out ok!!!

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  29. Yep!!! It was GREAT! We roasted it in the oven- a whole chicken and it was wonderful .Enjoyed the potatoes too!!! Thank you!

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  30. I made this chicken using chicken tenderloins the oven. YUM. I set the temp at 350 for an hour. Coated the chicken in sauce and then covered with foil. After the hour, I uncovered and set on broil for 15 minutes, turning the pieces once. It was fall apart amazing, but still held the original tenderloin shape. Amazing recipe - we will definitely make this time and time again. My three kids (9 and younger) all loved it too.

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  31. I am making both the chicken & potatoes, as we speak! It all smells delicious. Will be done in about an hour!

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  32. Is there anything that I can use instead of butter? I don't cook butter with chicken

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    1. Someone previously mentioned coconut oil. Try that. Or olive oil

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  33. I'm thinking of trying this with a turkey breast. I bought a turkey breast yesterday and was just going to roast it, but this might be a nice alternative. What does anyone think of using the turkey instead?

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  34. Definitely did not turn out crispy like the picture! Would it help to roast for a few minutes before serving?

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  35. The timing recommendation is way off. Unless you're using a huge chicken, a smaller will cook on LOW in 5 hours. Those people who had a shriveled or deflated result - it's because the recipe is off. 8 hours for a smaller bird will DESTROY it, unless your crock pot is really old and doesn't heat up well. You can use pure clover honey and ANY mustard. It cooks well substituting spicy mustard or dijon mustard for grain mustard. Make sure it's defrosted. It will be juicy and soft- if you want a crispy surface, put it in the broiler on LOW for 10-15 minutes tops after it's cooked all the way through. It helps to stuff/pour the marinade under the skin - not just pouring over the top. Cooking over a bed of onions will give the taste a kick while preventing the bottom from burning (tastes good - ever hear of mustard n' onion?). The flavor is NOT powerful - it just a nice "tint" of honey mustard flavor. However, the flavoring is noticeable all the way through. Much better than using dry spices in a crock pot. Most dry spice recipes I've tried come out bland.

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  36. Didn't look at all like the picture. It was kind of a bland taste. I think I will try this in the oven next time.

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  37. I made this meal tonight. It was a huge hit and I was told to save the recipe! I made it for my fiancé and good friend and they devoured this chicken like hungry piranhas. I enjoyed it very much as well and will definitely be making it again. So easy and so delicious. Thank you so much, going to check out more of your recipes.
    Janine

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  38. The chicken in the picture is NOT crispy, it's the juices that you dump on after it's cooked. That's the seeds from the mustard, my Crock pot cooks 30 % faster than any other, it's suppose to, and cooking for 2 hours or so & it's Done, with the potatoes in with the chicken.

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  39. I made this a couple of weeks ago. I just dunked the chicken in the honey mustard mixture, put it on a baking pan and baked it for an hour at 375. It was wonderful!

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    1. I used leg quarters and wings.

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  40. THAT'S HOW I WILL BE DOING IT,IN THE OVEN.

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