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Ingredients
3 pounds boneless, skinless chicken thighs
1/4 cup honey
1/4 cup prepared Dijon mustard
1/4 cup orange juice (bottled or fresh, your choice)
2 tablespoons soy sauce (we are gluten free so I use La Choy)
Instructions
Place chicken in a 6 quart crockpot.
In a small mixing bowl, whisk together the sauce ingredients; pour evenly over the top of chicken
Cover and cook on LOW for 5 to 6 hours.
Before serving, flip each piece of chicken over to let the sauce soak in the other side, let it rest for about 15 minutes.
The sauce will be thin. If you'd like to thicken it up, remove the chicken from the pot, then whisk in a cornstarch slurry.
To make a cornstarch slurry
In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water. Once it's lump-free, stir that into your crockpot to thicken the sauce.