Slow Cooker Creamy French Mustard Chicken with Spring Vegetables
Servings: 4-6 servings
Ingredients
4 boneless, skinless chicken breasts
1 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1/2 cup heavy cream
1/2 cup sour cream
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried tarragon
Salt and pepper to taste
2 cups baby carrots
2 cups baby potatoes, halved
1 cup snap peas, trimmed
1/2 cup chopped fresh parsley (optional, for garnish).
Directions
1. In a small bowl, mix together the chicken broth, Dijon mustard, whole grain mustard, heavy cream, sour cream, garlic, thyme, tarragon, salt, and pepper.
2. Place the chicken breasts at the bottom of your slow cooker.
3. Pour the mustard mixture over the chicken, making sure each breast is well coated.
4. Arrange the baby carrots and baby potatoes around the chicken in the slow cooker.
5. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
6. About 30 minutes before serving, add the snap peas to the slow cooker and stir gently to combine.
7. Once everything is cooked, remove the chicken and vegetables from the slow cooker and place them on a serving platter.
8. Pour the sauce over the chicken and vegetables, and garnish with chopped fresh parsley if desired.
Variations & Tips
If you have picky eaters in the family, you can substitute the snap peas with green beans or broccoli, which tend to be more universally liked by children. You can also use boneless, skinless chicken thighs instead of breasts for a juicier option. For a lighter version, you can replace the heavy cream with half-and-half. Lastly, adding a squeeze of lemon juice right before serving can brighten up the flavors and add a nice zing to the dish.
