This recipe is a little odd, and doesn’t look pretty, but it tasted really good. I forgot to add the cheese on at the end so maybe it would have melted over the top and looked less chunky.
Slow Cooker Honey Jack Jalapeno Chicken
(Adapted from Slow Cooker Gourmet)
2 pounds boneless skinless chicken breasts
2 tablespoons butter
1/2 cup mayonnaise
2 tablespoons prepared yellow mustard
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 tablespoon lemon juice
1/2 cup pepper jack cheese, shredded
Melt butter over medium high heat in skillet.
Add chicken and cook on each side for 2-3 minutes until lightly browned.
Add chicken to slow cooker.
In small bowl, whisk together mayo, both mustards, honey and lemon juice.
Pour over chicken.
Remove ribs and seeds from pepper and slice.
Place a slice over each chicken breast and add any extra as desired.
Cover and cook on high for 2-3 hours or low for 5-7 hours until chicken is cooked.
Add cheese and let melt for a few minutes.
Remove chicken and whisk remaining sauce.
Pour sauce over chicken as desired.