This is another crock pot recipe I found in All You magazine.
Note: I have not tried this one yet, and I’ve heard that the Honey-Mustard flavoring is not very strong. Consider that when deciding on the amount of flavoring you make and apply! 🙂
Prep: 10 minutes Cook: 4 hours, 3 minutes Serves: 4
1/3 cup whipped honey
1/3 cup Dijon mustard
1 4-pound whole chicken, rinsed and patted dry
Salt and Pepper
1 tbsp olive oil
Stir together honey and mustard; set aside all but 1/4 cup. Gently loosen chicken skin around breast. Rub 1/4 cup honey mustard mixture evenly under and over skin, pushing it into legs and thighs. Sprinkle chicken inside and out with salt and pepper. Fold wings under and tie legs together.
Place chicken, breast side up, on a small rack or a ring made from foil inside slow cooker. Add 1/4 inch water. Cover and cook on high until an instant-read thermometer inserted into thigh registers 180 degrees F, 3/5-4 hours.
Preheat broiler to high. Transfer chicken, breast side up, to a foil-lined baking sheet. Combine 1 tbsp reserved honey mustard with olive oil. Brush mixture over chicken and broil to brown skin, 2-3 minutes. Let rest 10 minutes on a cutting board before serving. Drizzle remaining honey mustard over each portion of sliced meat.
370 calories/ 26g fat (7g sat)/ 106 mg chol/ 0g fiber/24g protein/ 22g carb/ 835mg sodium per serving