Crock-Pot Margarita Chicken

* This has become on of my favorite recipes. It turns out delicious every time and even better the next day. One day I will remember to take a picture before my family inhales it all. Original post below*

I have to thank Stephanie O’Dea for last nights dinner recipe. I had a package of chicken thighs, which I love in the crock pot because they absorb flavor well and remain very moist in the crock pot. I was cruising Pinterest, looking for inspiration, when I stumbled along this gem. I had all the ingredients, so I gave it a shot. As I ate the leftovers today for lunch, I knew I had to share this delicious recipe.

Ingredients:

1 1/2 lbs chicken thighs (I used boneless, skinless)

1/4 cup dijon mustard

1/4 cup honey

1 TBS tamari Sauce (or gluten-free soy sauce)

2 cloves garlic

4 TBS ready to serve margarita

(the original recipe called for margarita mix, but I had a bottle of ready-made margaritas in the fridge and figured the tequila would only help tenderize the meat. If you this route and need it to be gluten-free, make sure there is no malt in your mix)

Place the chicken in the crock pot. Mix together your ingredients for the sauce. Pour over the top. Cook on low 6-8 hours or high 3-4 hours.

I don’t have a picture of the final product because we gobbled it down too quick. This unexpected combination of flavors really balanced each other well.

I served mine with white steamed rice and steamed broccoli I cooked in the rice cooker.

Thank you again to Stephanie O’Dea and her blog A Year Of Slow Cooking. She is also the author of Make It Fast, Cook It Slow