Set it and go!
This is so easy, and it takes no time at all to prepare. You just set it and go! Be sure to not skip the step of mixing the flour with a little bit of broth before pouring it into the pot. Otherwise, there will be clumps of flour randomly throughout your dish. I made this on a Thursday, and we had it for dinner two nights in a row. It would be perfect to set before going to one of the kids' games in the evening. That way, your dinner is already prepared, and you don't have to resort to a ball park hot dog!
Ingredients
2 tbsp apple cider vinegar
1 yellow onion (diced)
2 celery stalks (diced or chopped)
1-2 tbsp garlic (minced)
2 bell peppers (diced or chopped)
2 cups mini potatoes (halved)
parsley to taste
4 tsp dijon mustard
4 tbsp tomato paste
1.5 cups chicken broth
6 chicken thighs (boneless, skinless)
1 tbsp all purpose flour
2 tbsp heavy whipping cream
1.5 cups mushrooms (halved)
Directions
Prep all vegetables.
Pour the cider in the slow cooker followed by all of the vegetables (minus the mushrooms).
Season with parsley.
Add the dijon mustard, tomato paste and chicken broth (reserve a few tbsp of broth).
Mix all of the vegetables until well combined with broth.
Push all vegetables to one side, add the chicken thighs to the bottom of the pot and then cover with the vegetables.
Mix the flour with the reserved broth and then pour over the chicken and vegetables.
Add the whipping cream and cover with lid.
Cook on high for 3-4 hours or low for 6-7 hours.
Add the mushrooms when there is 30 minutes left to cook!
(Makes 6 servings)
Nutrition Facts (1 serving)
Calories: 376 Carbs: 25g Fat: 17g Protein: 31g
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