Honey Mustard Chicken Fingers
This recipe uses a “foil rack” technique in your slow cooker to create chicken fingers that stay relatively crunchy with the added kick of a sweet honey mustard sauce. Plus, it can be made while you’re out all day!
Hands-on: 15 minutesTotal: 6 hours 15 minutes
- 4 large boneless, skinless chicken breasts (6 oz. each), patted dry and cut into strips
- 1 large egg, beaten
- 1½ cups gluten-free bread crumbs
- ⅓ cup honey
- ⅓ cup gluten-free Dijon mustard
- 1 tsp. dried basil
- 1 tsp. paprika
- ½ tsp. salt
- ½ tsp. ground black pepper
- ½ tsp. dried parsley
- Dip chicken strips into the egg and dredge through the gluten-free bread crumbs.
- Using gluten-free nonstick spray or olive oil, brown chicken strips in a medium skillet in small batches just until they are golden brown, approximately 1 minute per side.
- Make a 2–3" foil rack in the bottom of a 4–6-quart slow cooker by placing rolled strips of aluminum foil in the bottom of the greased insert. Make a grill pattern with the strips. This will allow the chicken to cook above the juices while sitting on the rack.
- In a small bowl mix together the honey, mustard, basil, paprika, salt, pepper, and parsley.
- Place browned chicken fingers on the rack in the slow cooker. Drizzle half of the honey mustard sauce evenly over the chicken. Cook on low for 6 hours. Serve the chicken tenders with remaining honey mustard sauce.