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Bringing a little bit of France to your dinner table, this Slow Cooker Creamy French Mustard Chicken with Spring Vegetables is a warm and savory recipe. If you’re short on time but still want a tasty dinner, this is the recipe for you since the slow cooker takes care of everything. A meal that is both filling and revitalizing, thanks to the combination of spring vegetables with the rich, creamy mustard sauce. In addition, it will be the talk of the town at your next dinner party.
This meal is quite adaptable and goes well with many different sides. Pair it with some light, fluffy rice or buttery mashed potatoes for a satisfying dinner that everyone can slurp up with the creamy mustard sauce. The addition of some additional greens to the plate, such as a simple steamed vegetable medley or a fresh green salad, may help to counteract the dish’s richness. An ideal accompaniment to this sauce would be a nice, crusty baguette, should you be in the mood for bread.
PAID LISTING
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)
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.