Ingredients:
Spring Vegetables and Creamy French Mustard Chicken Cooked in a Slow Cooker.
Proportions: 4 to 6 servings
Four skinless, boneless chicken breasts
Two teaspoons of Dijon mustard and one cup of chicken broth
1/4 cup mustard made from whole grains
0.5 cups of thick cream
Sour cream, half a cup
2 minced garlic cloves
thyme, dry, 1 teaspoon
1/2 teaspoon of dried tarragon
Toss with salt and pepper.
2 cups of young carrots
2 cups of chopped baby potatoes
1-cup trimmed snap peas
Optional 1/2 cup of fresh parsley, chopped (for garnish)
Instructions:
- Combine the chicken broth, Dijon mustard, whole grain mustard, heavy cream, sour cream, garlic, thyme, tarragon, salt, and pepper in a small bowl. Do not stir in the yogurt.
Second, in a slow cooker, lay the chicken breasts flat.
Third, coat each breast well with the mustard mixture before pouring it over the chicken. - Put the chicken in the slow cooker and surround it with the young potatoes and carrots.
- Simmer, covered, for 6 to 7 hours on low heat, or for 3 to 4 hours on high, or until chicken is cooked through and veggies are soft.
- Gently mix in the snap peas to the slow cooker about 30 minutes before serving.
- After the chicken and veggies have cooked, take them out of the slow cooker and set them on a dish for serving.
- If you’d like, you may top the chicken and veggies with some sauce and chopped fresh parsley.
Changes and Hints
Swap up the snap peas with more kid-friendly veggies like green beans or broccoli if you happen to have any finicky eaters on your hands. For a juicier alternative, try using skinless, boneless chicken thighs instead of breasts. Substitute half-and-half for the heavy cream for a lighter alternative. Finally, flavor the meal with a squeeze of lemon just before serving to brighten the tastes and give it a wonderful zing.
Enjoy!