4 skinless chicken thighs (optional breast filets)
4 sprigs & 1 teaspoon finely chopped fresh rosemary, separated
4 tablespoons honey
4 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher or sea salt
1/4 teaspoon black pepper
In the slow cooker, place one rosemary sprig under each chicken.
Combine the honey, mustard,extra-virgin olive oil, salt, pepper, and 1 teaspoon of finely chopped rosemary in a small bowl. Mix until well combined then pour over the chicken.
Cook covered for 8 hours on low or 4 hours on high.
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