Thursday, August 26, 2010

Crockpot Chicken with Dijon Mustard

  • 4 to 6 boneless chicken breast halves (I used frozen breasts)
  • 3 tablespoons dijon mustard
  • 1 can 98% fat-free cream of mushroom soup
  • 2 teaspoons cornstarch
  • dash black pepper


Wash chicken and pat dry; place in slow cooker. Combine remaining ingredients and spoon over the chicken. Cover and cook on low 6 to 8 hours.
Crock pot chicken Dijon serves 4-6

Serving suggestions: good served over rice, or noodles. (from website users)
I did forget to dash a few of the bags with black pepper sorry! (You may want to pepper yours!)

By , Guide

No comments:

Post a Comment