Slow Cooker Outback Alice Springs Chicken
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon butter
- ¼ cup dijon mustard
- ¼ cup honey
- 8 ounces sliced mushrooms
- 8 slices cooked crumbled bacon divided
- ¼ heavy cream
- 1 cup colby jack cheese shredded
- Parsley for garnish
Instructions
- Season your chicken breasts with the garlic salt, onion powder, paprika and black pepper.
- Melt the butter over medium high heat in a large skillet.
- Quickly sear the chicken on each side, we just want color, not to cook the chicken through.
- Add the chicken to the slow cooker.
- Whisk together the mustard and honey and pour over the chicken.
- Top with the mushrooms and half the crumbled bacon.
- Cover and cook on low 4-6 hours until the chicken is tender.
- Whisk the heavy cream into the slow cooker sauce.
- Top the chicken with the cheese and remaining bacon.
- Cover and cook for 5 minutes until cheese is melted.
- Garnish with remaining bacon and parsley.
- Serve!
Notes
Tips, Tricks & Storage
Sear for Flavor Don't skip searing the chicken in a skillet before adding it to the slow cooker. It adds color and seals in the juices, making a truly tasty dish. Use Thick-Cut Bacon for Best Flavor Crisp it up before adding to the slow cooker so it keeps its texture. Soft or uncooked bacon will turn chewy as it cooks. Layer Carefully Chicken goes on the bottom, mushrooms and bacon on top. This keeps the meat juicy and evenly flavored. Cheese goes at the very top for the perfect texture. The bottom layer absorbs flavor, while the top melts into a gooey, golden topping. Add Cheese & Cream at the End Stir the cream in at the end to prevent it from curdling during the long cook time. Sprinkle the cheese during the last 10–15 minutes of cooking or right before serving so it melts perfectly—no need to overcook either of these. Serve With Mashed potatoes, buttered noodles, roasted veggies, or even a soft dinner roll to soak up all that tasty sauce. Storage Leftovers keep well in the fridge in an airtight container for up to 4 days. You can also freeze cooked (and fully cooled) portions for up to 2 months. Thaw it overnight in the fridge, then warm it in the microwave or oven (covered) at 325ºF until heated through. Add a splash of cream or broth to loosen the sauce if needed.Variations
This dish is easy to customize depending on what you have or what you're craving. Add sweet onions for a more distinct flavor. Swap the cheddar for Colby Jack, Monterey Jack, or even smoked Gouda if you want something different. If you like a bit of kick, stir a pinch of cayenne or a drizzle of hot sauce into the honey mustard mixture before cooking. Swap half the honey mustard for your favorite BBQ sauce for a smoky twist. And for a lighter version, serve over cauliflower mash or sautéed spinach instead of potatoes or rice.Substitutions
Chicken Breasts → Chicken Thighs Thighs are juicier and hold up well to slow cooking. Just adjust the cook time slightly since dark meat can take a little longer. Dijon Mustard → Yellow Mustard Yellow mustard works in a pinch, but it will be slightly tangier. Heavy Cream → Another cream alternative Use half-and-half, evaporated milk, or cream cheese, whisked with a splash of milk. Cheddar → Colby, Monterey Jack, or Mozzarella Truthfully, any good melting cheese will work here. Each gives the dish a slightly different flavor profile. Bacon → Turkey Bacon or Pancetta Both options work well and still deliver that smoky, savory note. Green Onions → Chives or Parsley For a mild alternative, use chopped parsley or chives for a pop of color.Private Notes
Servings: 4 servings
