Slow cooker/crockpot
4 frozen boneless skinless chicken breasts
4 Tbsp. extra virgin olive oil
1 c. chicken stock/broth
2-3 Tbsp. dijon mustard
2-3 Tbsp. honey
1/4-1/2 tsp. salt
1/4-1/2 tsp. pepper
1 tsp. minced onion
a dash of paprika
Jasmine rice prepared to package specifications
Optional to make the clean up easier place a crockpot liner in the pot. Place frozen chicken breasts on the bottom of the crockpot. Drizzle the extra virgin olive oil over top. Turn the crock pot to high. In a large liquid measuring cup combine the chicken stock, dijon mustard, honey, salt, pepper, minced onion and paprika. Mix together until well incorporated. Pour over the chicken and cover. Let sit for minimum of 5 hours. At this time the chicken should just fall apart. Take some tongs or a fork and break up the chicken. If using a liner pour the chicken and sauce into a separate bowl. Serve over rice.
For leftovers aka tomorrow's lunch serve over salad/lettuce.
