Ingredients:

4 skinless chicken thighs

4 sprigs & 1 teaspoon finely chopped fresh rosemary, separated

4 tablespoons honey

4 tablespoons Dijon mustard

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Directions:

1. Place one rosemary sprig under each chicken in the Slow cooker.

2. In a small bowl, mix the honey, mustard, extra-virgin olive oil, salt, pepper, and 1 teaspoon finely chopped rosemary.

3. Pour the mixture on the chicken, making sure that they are all coated.

4. Cover and set the Slow cooker on low for 8 hours or high for 4 hours

Bon Appetit!