HONEY DIJON CHICKEN AND RICE

 

  • Cooking Time: 9 hours
  • Servings: 6-8
  • Preparation Time: 10-15min

Ingredients

  • 1 whole chicken
  • 1/2c+/- White Wine or Tarragon Vinegar (I used both)
  • 3-4tblsp Grey Poupon
  • 2-3tblsp Honey
  • 3-4cloves Garlic, crushed
  • Salt & Pepper
  • Butter
  • 2c uncooked Rice
  • 1c baby or sliced Carrots

Directions

  • THE NIGHT BEFORE or THAT MORNING:
  • Loosen skin around chicken and put it in the Crockpot.
  • Mix together wine/vinegar, mustard, honey, garlic, salt & pepper.
  • Pour into and over chicken in crock; add more wine/vinegar if need be to make 1" or so liquid at bottom of crock.
  • Set on LOW and cook 6-8hrs til roasted and fall-off-the-bone tender; set aside.
  • TO PREPARE RICE:
  • Remove chicken from crock and strain liquid into measuring pitcher; add sufficient water to make 4 1/2c.
  • Bring liquid to bowl in large saucepan w/tight-fitting lid; add rice.
  • Boil and stir 5min, then reduce heat to low, cover and simmer 20-25min til rice is done.
  • Meanwhile, cook carrots in pot of boiling water til tender as you prefer.
  • When rice is done, drain carrots and stir into rice, adding a pat or two of butter to fluff and taste.
  • Serve chicken pieces, chunks or shreds atop rice.

Notes

No story really- I just live by either the Crockpot or the Dutch oven, and this was a crock-creation. Sounded like it'd be good- and it was!

Categories: Crock-pot  Main Dish 

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