ENCORE DIJON CHICKEN
By carvalhohm
Rate this recipe
4.7/5
(3 Votes)
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Ingredients
- 1/4 tsp. dried basil
- 1/4 tsp. dried oregano
- 4 Tbsp. Dijon mustard
- 2 Tbsp. olive oil
- 2 tsp. minced garlic or 1 tsp.
- garlic powder
- 6 boneless, skinless chicken thighs
Details
Servings 6
Adapted from facebook.com
Preparation
Step 1
1. Grease interior of slow-cooker crock.
2. Mix basil, oregano, mustard, oil, and garlic in a large bowl.
3. Add chicken pieces one at a time, dredging each thigh in the mixture.
4. Place coated thighs in crock.If you need to make a second layer, stagger the pieces so they aren’t directly on top of each other. Pour any remaining sauce over thighs.
5. Cover. Cook on Low for 4 hours, or until an instant-read meat thermometer registers 160°-165°when stuck into the thighs.
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