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)
How to Follow
1. 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.
4. Put the chicken in the slow cooker and surround it with the young potatoes and carrots.
5. 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.
6. Gently mix in the snap peas to the slow cooker about 30 minutes before serving.
7. After the chicken and veggies have cooked, take them out of the slow cooker and set them on a dish for serving.
8. 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.
