Another one for the crock pot, although this recipe was adapted from an oven-bake method. My oldest daughter often requests this, but we never seem to get around to making it when she’s home. Today she asked for the recipe, so here it is, and good luck, Rhia!

Crock Pot Honey Mustard Garlic Chicken and Veg

Ingredients

6 skinless, boneless chicken breast
1/2 c chicken stock or water
6 cloves garlic
1 sm. pkg baby potatoes
1 sm. pkg baby carrots
1/2 c honey
1/2 c mustard
salt, pepper, parsley, basil to taste

Directions

Place chicken, garlic and veg into greased crock pot. Sprinkle with seasonings to taste. Pour in chicken stock or water, and cook on high for 2 hours.

In a small bowl, combine mustard and honey. Pour over the chicken and veg, turn the crock pot down to low, and cook for two to three more hours. Check often, and make sure the chicken has cooked through before serving.

Serve with buttered warm french bread.

*NOTE* If you’d prefer to use the oven bake method, combine the chicken, 1/2 the liquid, veg and seasonings in a greased 9×13 pan, and bake for half an hour. Combine the honey and mustard, pour over all, and bake for another hour, checking frequently.