Honey mustard glazed chicken (slow cooker recipe)

I've been testing lots of slow cooker recipes lately from Joan Bishop's NZ Crockpot & Slow Cooker Cookbook.

A particularly nice one is her Honey mustard glazed chicken recipe. It's lovely and flavoursome, although it has more of an Asian kick than your typical honey mustard sauce. I was worried the chilli would make it too spicy, but that wasn't the case at all.

I promised a friend I would post this Honey mustard glazed chicken recipe, so here it is.

(Although, do you think I remembered to take any photos of it? Nope. Not a one. I'll have to let your imaginations get a workout today.) 

Ingredients

• 6 chicken thighs, semi-boned and skinless (about 1 kg)
• 3T flour
• 1T Dijon mustard
• 2T honey
• 1T soy sauce
• 1/2t prepared, chopped chilli (I got to use a previously frozen chilli from my garden. Yay!)
• 2 cloves garlic, crushed
• 2T tomato paste
• 3/4c chicken stock

Method

1. Turn the slow cooker to the setting you intend to cook on.
2. Trim excess fat from chicken and toss with flour in a plastic bag. Shake off any excess. (I left the skin and fat on, since they're so nutritious, but Paul though the flavour would have infused the chicken meat more if I had removed the skin.)
3. Combine remaining ingredients in the slow cooker. As the slow cooker warms, the honey and mustard will soften and the sauce ingredients can be stirred to combine.
4. Add chicken and stir gently so that all sides are coated in the sauce.
5. Cover with lid and cook according to the times and settings specified. CROCKPOT: low for 5 - 6 hours, high for 3 - 3.5 hours. SLOW COOKER: low for 4.5 - 5.5 hours, high for 2.5 - 3 hours. SPEEDY SLOW COOKER: low for 2.75 - 3 hours, high for 2 - 2.25 hours. (My Kenwood is a speedy slow cooker.)
6. Serve with the cooking juices spooned over the chicken.

Serves 4-6

Note: Check back next Monday to read my complete review of Joan Bishop's NZ Crockpot & Slow Cooker Cookbook