A fancy dinner does NOT have to take a lot of effort. It honestly comes down to the flavors. This dinner tastes sophisticated, best of all…it is made in the slow cooker. Are you intrigued yet?!?!
I cannot say enough positive things about my slow cooker. That is a kitchen tool that everyone should invest in. As a young professional, my life is too busy to worry about week night meals, especially with an unpredictable work schedule. HELLO slow cooker! The slow cooker is the house guest that will never over-stay it’s welcome in my kitchen (ok not my best joke).
I was inspired to make this marinade due to MY LOVE AFFAIR with mustard. Honestly, I will stand with refrigerator open and squeeze mustard onto deli turkey, dip carrots in it, sometimes squirt a little on a pickle. No shame with my mustard game ;) Dijon mustard is great because a little goes a long way and it’s base is either white wine or verjuice. The acidity and subtle spice of dijon mustard pair great with honey and some fresh rosemary. Your house will smell amazing once your slow cooker gets to work with this marinade!
Prep time: 5 minutes
Cook time: 3 hours on high, 6 hours on low
For the marinade:
2 T dijon mustard
2 T minced fresh rosemary
2 t honey
2 t white balsamic vinegar (alternatively lemon juice)
1/2 t sea salt
10 turns of fresh cracked pepper
3/4 C vegetable (alternatively chicken stock)
4 x 4 oz chicken breast (skinless, boneless)
2 sweet potatoes, peeled and thinly sliced (alternatively russet or red potatoes)
1 red onion, thinly sliced (alternatively yellow onion)
- Whisk together dijon, rosemary, honey, balsamic, salt, and pepper. Marinate the chicken breasts for at least 4 hours or overnight. If not marinating chicken, then add vegetable stock to the above ingredients.
- Grease slow cooker with non-stick cooking spray or use a slow-cooker liner. Place chicken breasts on the bottom of the slow cooker. Top with potatoes and onion.
- Pour marinade over the ingredients. (Note: If chicken was already marinating in the refrigerator, add the vegetable stock to the remaining marinade, stir to combine, and pour over remaining ingredients.)
- Cook on low for ~6 hours or high for ~3 hours until chicken is cooked and potatoes are fork tender. Serve warm.