Crock Pot Chicken W Blue Cheese And Mustard Sauce

A friend gave me this recipe to use with any type of poultry. I have used it with partridge, pheasant and even rabbit! Yummy!

Rinse chicken and pat dry.

Then arrange , overlapping pieces slightly , in a 4 qt or larger electric slow cooker.

Sprinkle with pepper , thyme , and savory.

Insert bay leaf between two chicken pieces.

Mix mustard and wine.

Pour over chicken.

Cover and cook at low setting until meat in thickest part is very tender when pierced.

Carefully lift chicken to warm serving dish.

Keep warm.

Mix cornstarch and cream.

Blend into cooking liquid.

Increase cooker heat setting to high.

Cover and cook , stirring 2 or 3 time , until sauce is thickened.

Add 1 / 4 cup of the cheese , cover , and let stand for 3 to 5 minutes.

Stir until cheese is melted.

Pour sauce over chicken.

Sprinkle with remaining 1 / 4 cup of cheese.

chicken, fresh ground pepper, dried thyme, dried savory, dried bay leaf, dijon mustard, dry white wine, cornstarch, whipping cream, blue cheese