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Ingredients
- 1/2 cup Hidden Valley(R) Farmhouse Originals Pomegranate Vinaigrette Dressing
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- 2 cups onion sliced
- 4 skinless chicken thighs boneless, or bone-in
- black pepper season with salt
Method
- In a small bowl, whisk dressing, mustard, and honey. Set aside.
- In a slow cooker, spread onions on bottom. Place chicken on onions. Pour dressing mixture over chicken.
- Cover and cook on low for 4 hours. Chicken should have an internal temperature of 165°F.
- Remove chicken from crock pot and drizzle with sauce.
- Serve over steamed rice or with crusty French bread.
- Tip: Garnish with fresh pomegranate seeds and chopped parsley.
- Substitute boneless skinless chicken breasts, pork chops, a boneless chuck roast or a whole rotisserie chicken quartered for the chicken thighs.
- Make Ahead: Make a double batch and freeze in a Glad(R) Storage Container.
