Honey Mustard Curry Chicken with Mashed Sweet Potatoes

I received a Crock Pot as a wedding gift, but had yet to use it. Andrew loves slow-cooked meals, but I have no experience cooking them. My friend Samantha gave me yet another fabulous chicken recipe – Honey Mustard Curry Chicken.

7 chicken thighs – skin removed
4 tbsp. honey
4 tsp. mustard
4 tsp. yellow curry
3 tbsp. melted butter
Whisk together all ingredients except chicken. Place chicken in slow cooker and pour sauce over the top. Cook on low 6-7 hours.
The chicken was so moist, with wonderful flavor from the sauce. I served it with mashed sweet potatoes and crescent rolls. I would have added something green if I had it on hand…oh well, maybe next time!
Sweet potatoes are so much better for you than white potatoes – so many more nutrients! We don’t eat them often, as I was never sure whether Andrew would like them, but all that will change now that I’ve broken the ice with this recipe.

Mashed Sweet Potatoes

2 large sweet potatoes, peeled & cubed

maple syrup
skim milk
salt & pepper to taste
Boil the cubed potatoes until you can break them with a fork.

Drain them and return to the pot. Add the remaining ingredients and blend with an electric mixer until smooth. Taste and reseason accordingly. So easy, yet so good.
This entry was posted in chicken, eat in, slow cooking. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s