Tuesday, November 17, 2009

Crockpot Deviled Chicken

Okay, if I'm going to follow this new format I decided on--to post after the fact instead of before--I need to either post right away the next day or at the very least keep my meal plan from the prior week so I can remember what exactly it was that we had. I checked my "Cooking Blog" photo folder, and this was the only new thing in there. I just uploaded pics, so I know there aren't any on the camera that I just forgot to upload. Well, that's not entirely true because I did take pics of last night's dinner that need to get uploaded. Anyway, I guess we had all repeat dinners last week and that's why I didn't take any pictures. I swear before I had kids I had a fantastic memory, but if you have kids you're familiar with both "pregnancy brain" and "mommy brain." I don't know how that woman with 19 kids does it...I'm pretty sure if I had that many kids I'd be walking around with my mouth hanging open and a dazed look on my face.

I don't even remember how I decided to make this. I think I had slated chicken of some sort but wasn't really excited about the recipe I had chosen, so I went to RecipeZaar.com to find something different. Or maybe I just wanted something that could go in the crockpot. Regardless, I searched for crockpot recipes that had chicken. I had everything on hand for this one, and it sounded pretty good...and I had enough time for it to cook!

Crockpot Deviled Chicken
RecipeZaar Recipe #41882

3 lbs skinless chicken breasts or skinless chicken legs or skinless chicken thighs
2-4 tablespoons butter, melted
1/2 cup honey
1/4 cup prepared mustard
3 garlic cloves, minced
1 teaspoon salt
1-2 teaspoon curry powder

Place chicken in slow cooker. Combine all remaining ingredients and pour over chicken. Cook for 4 to 6 hours on high or 6 to 8 hours on low.


I didn't change it around a whole lot. I used chicken drumsticks because I had some in the freezer that needed to be used soon. I used dijon mustard instead of regular, and I went kind of easy on the curry powder because the husband doesn't like curry. So hopefully he doesn't read this and find out there was curry in it. I also went easy on the butter to make it slightly healthier.

This was really tasty, and it was so easy to throw together--especially since all the sauce ingredients are things I always have on hand. A lot of the comments on the recipe said they thickened the sauce and poured it over the chicken, but I didn't bother. They also served it over rice or noodles, but no one in my family is really a rice fan, so I skipped it. Plus I think I was out of rice anyway. Hmmmm...now I remember why I ended up making this. I was going to make a Rick Bayless dish with chicken, rice, and beans, but I didn't have enough rice. See? If I can get some kind of trigger I'm much better at remembering! We had some leftover roasted butternut squash and a frozen peas/carrots blend as side dishes.

This is definitely something I'd make again. We all really liked it, although I think I would maybe cut back on the honey. I didn't measure it so it's entirely possible my estimate of half a cup was actually more than that. It was just a little bit on the sweet side, so I think I'd cut back the honey (or measure it) and be a bit more generous with the curry powder.

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