• 1/4 cup honey
  • 1/4 cup Tigertail mustard
  • 1 1/2 Tbsp minced garlic
  • 1 Tbsp olive oil
  • 1/2 lb. (8 oz) sliced mushrooms
  • 1 1/2 lbs. (24 oz) boneless, skinless chicken thighs
  • Salt and pepper
  • 1/2 cup cooked crumbled bacon
  • 1/2 cup warm evaporated milk or half and half
  • Cornstarch (optional)


  1. Add honey, mustard, garlic and olive oil to a medium bowl. Whisk well.
  2. Add chicken and mushrooms to the slow cooker. Salt and pepper the chicken lightly. Stir the whisked mixture over the top of the chicken and mushrooms.
  3. Cover and cook on low 4-6 hours.
  4. Remove the lid and stir in the warm milk and the bacon. If you want a thicker sauce you can make a cornstarch slurry and stir it into the pot. Cook on high until sauce has thickened (about 15 minutes).
  5. Serve chicken and sauce over mashed potatoes, noodles, rice or quinoa.