I originally found this recipe in a grocery ad and added a few veggies to it. Although the recipe was for marinated chicken kabobs. I don’t own a grill and I am not interested in broiling things in my oven. (Here in the desert it is already summer time.) So I threw everything in my crockpot, and I didn’t bother to cut the meat up as small. I’m sure that if I had it would have looked more appealing, but I’ll admit sometimes I’d just rather throw it in the crockpot and forget about it. It was still tasty.
Honey Mustard Chicken
Food Storage Ingredients:
2 tsp steak sauce
4 Tablespoons of mayonaise
2/3 cup dijon mustard
1/2 cup honey
salt and pepper to taste
3 cups prepared rice
2 lbs chicken, cut into chunks
1 yellow onion, cut into chunks
1 green bell pepper, cut into chunks
1. Mix first four ingredients. (If you are making kabobs, use half to marinate chicken and half to dip chicken in after it’s cooked.) 2. Throw all ingredients (except rice, salt and pepper) into a crockpot. 3. Cook on low for 6 hours. 4. Serve over rice. Makes 4-6 servings.
This was a total crock pot meal. I cooked the brown rice in my small crock pot, the chicken and sauce in my medium and baked the sweet potatoes in my large. 20 minutes of preparation, a whole bunch of leftovers and I didn’t have to heat up my kitchen.