Slow Cooker Honey Mustard Picnic Chicken
Recipe by David Trout, Savory Spice—Lincoln Square/Chicago, IL owner
Healthy Cooking
This crowd-pleasing recipe couldn't be easier or more delicious. It yields the flavors of summer without the commitment to the grill.
Serves
4 to 6 servings
Prep Time
5 minutes
Cooking Time
4 hours
Ingredients
3 to 4 lbs. chicken drumsticks, drumettes, or wings Salt & pepper, to season 1/2 cup spicy brown mustard 1/2 cup honey 1/4 cup dark brown sugar
Bucktown Brown Mustard & Honey Rub
4 to 5 Tbsp. Bucktown Brown Mustard & Honey Rub
Crushed Aleppo Chiles
1 Tbsp. Crushed Aleppo Chiles*
1 Tbsp. corn starch
Salt & Pepper Tableside Seasoning
Salt & Pepper Tableside Seasoning
Directions
Generously sprinkle chicken pieces with salt & pepper. Place chicken and all remaining ingredients in a slow cooker. Use a spatula (or your hands) to toss and coat all chicken pieces with sauce. Set slow cooker to low and cook for 3 to 4 hours. Chicken pieces should be very tender but not completely falling off the bone. Remove chicken pieces from slow cooker with tongs and arrange on a large, foil-lined baking sheet. Preheat broiler. Transfer remaining liquid from slow cooker to a saucepan and simmer over medium heat, stirring, to reduce and thicken to desired consistency. Meanwhile, finish chicken pieces under the broiler for about 5 min., turning a couple of times, so the skin becomes slightly charred. Toss broiled chicken pieces with sauce just before serving and/or serve sauce on the side.
Recipe Notes
*For a little less heat, use 1 tsp. Aleppo chiles instead of 1 Tbsp.
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