HONEY MUSTARD CHICKEN SKILLET RECIPES
SLOW-COOKER 5-INGREDIENT HONEY-MUSTARD CHICKEN RECIP…
The addition of apple juice is a nice twist on this traditional honey-mustard chicken!
Provided by Pillsbury Kitchens
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Remove skin and any fat from chicken; place in cooker.
- In small bowl, mix brown sugar, honey, mustard and apple juice. Pour over chicken.
- Cover; cook on Low heat setting 4 to 5 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Nutrition Facts : Calories 280 , CarbohydrateContent 43 g, CholesterolContent 75 mg, FatContent 0 , FiberContent 0 g, ProteinContent 16 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 42 g, TransFatContent 0 g
SLOW-COOKER 5-INGREDIENT HONEY-MUSTARD CHICKEN RECIP…
The addition of apple juice is a nice twist on this traditional honey-mustard chicken!
Provided by Pillsbury Kitchens
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Remove skin and any fat from chicken; place in cooker.
- In small bowl, mix brown sugar, honey, mustard and apple juice. Pour over chicken.
- Cover; cook on Low heat setting 4 to 5 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Nutrition Facts : Calories 280 , CarbohydrateContent 43 g, CholesterolContent 75 mg, FatContent 0 , FiberContent 0 g, ProteinContent 16 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 42 g, TransFatContent 0 g
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SLOW-COOKER 5-INGREDIENT HONEY-MUSTARD CHICKEN RECIP…
The addition of apple juice is a nice twist on this traditional honey-mustard chicken!
From pillsbury.com
Reviews 4
Total Time 4 hours 10 minutes
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From pillsbury.com
Reviews 4
Total Time 4 hours 10 minutes
Calories 280 per serving
- Cover; cook on Low heat setting 4 to 5 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
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