Before I start bragging about how amazing this dish is and how much your all going to love it, I want to address where the heck I have been! I have not written a post in over 3 weeks incase you didn’t notice, which I am sure you all did. Ha! Jim and I have been doing a much-needed juice cleanse and it was just way to hard to write about food or make something and not be able to eat it. I tried many times sitting down and writing, but I just couldn’t think about food. Today is my last day on the juice cleanse (which I will be blogging about in my next blog) and I feel great, and am ready to write! Things will be changing a bit around here so be prepared (in a very good way). I will go into detail on my next blog about why I chose to do the juice cleanse, but I will say that a lot of things have changed for me which will obviously change the blog as well. I am so excited for these changes and I cant wait to share some new recipes with you all.
I wanted to share a recipe that I made before my juice cleanse. I made this meal while Jim was away on business and I was having a girls night. It was honestly the best chicken I have made so far and all my friends would agree! Don’t miss this recipe! I made this kid friendly by using a nonalcoholic margarita mix which was beyond delicious. I made4 this with yellow rice, but any rice would be great with this chicken. I can’t imagine someone not loving this! Enjoy!
- 4 to 5 boneless, skinless chicken thighs
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 tablespoon gluten-free soy sauce
- 2 garlic cloves, minced
- 3 tablespoons, margarita mix ( I used a nonalcoholic brand)
Directions: USe a 4-quart slow cooker. Put the chicken into the stoneware. In a small bowl, combine the remaining ingredients. Pour on top of the chicken. Cover and cook on low 5-6 hours, or on high for 3-4 hours.
Little Debbie’s Tip: If your chicken is frozen than it will take longer. I always buy fresh chicken so mine never takes as long. Just make sure to keep an eye on it.