Monday, March 12, 2012

Crockpot Creamy Chicken and Veggies

4 pounds of skinless, boneless, chicken breasts, cut into serving size pieces.
1 t. salt
1/4 t. pepper
2 T. olive oil
2 pounds of small red potatoes, cut into halves
1, 16 ounce package of baby carrots
1 onion, chopped
3 cloves garlic, minced
14 ounce can of low sodium chicken broth
1 C. fat free sour cream
3 T. dijon mustard
3 T. honey
3 T. whole wheat flour
1 t. dried thyme leaves
Sprinkle chicken with salt and pepper.  Heat olive oil in large skillet and brown chicken.
Place potatoes, carrots, onion and garlic in bottom of slow cooker.  Top with chicken.  Pour chicken broth over the top.  Cover crockpot and cook on low for 5 hours, until chicken is thoroughly cooked and veggies are tender.  
In small bowl, stir together sour cream, mustard, honey, flour and thyme until well blended.  Stir mixture into crockpot and turn heat to high.  Cook for 15-20 minutes, stirring occasionally, until thickened.  Makes 8 servings.
I served this with green beans and squash.

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