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Monday, June 6, 2016

Crock Pot Honey Mustard Chicken & Roasted Potatoes


1 whole chicken, defrosted
⅓ cup grainy mustard
⅓ cup honey
⅓ cup olive oil
¼ cup butter, softened
3 pounds red potatoes, chopped into ½ inch pieces
1 large yellow onion, chopped
½ cup olive oil
½ tablespoon salt
½ tablespoon black pepper

Put whole chicken in slow cooker.
In a small bowl, whisk together mustard, honey, olive oil, and butter, and pour over chicken. 
Set slow cooker on HIGH for 6 hours or LOW for 8 hours. 
Remove from slow cooker and pour some of the leftover juices over the chicken to serve. 
Preheat oven to 425 degrees. Grease a 9x13 inch baking dish. 
Put potatoes, onions, olive oil, salt, and pepper into baking dish and stir together.  
Bake for about an hour, or until potatoes are golden brown and crispy, stirring every 15 minutes. 

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