1Mix mustard and honey in a small bowl
2Place 1/4 cup of water into slow cooker bowl
3Place chicken into bowl also
4Spoon over honey mustard mixture
5Cook on low for 6 hours
6Baste twice during cooking to get great colour
7Baste once again and place in oven on 180c for 20 minutes to crisp skin (optional)
1Water is added to the insert so that the honey doesn't burn while waiting for juices to be released from the chicken. Using wholegrain mustard gives those little bursts of flavour while the honey adds just a little sweetness. Serve with baked vegetables and steamed greens. This was cooked in 5.5L cookwell.
Submitted by Karen Stuckings
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