Chicken: Crockpot Mustard Chicken Stew
Source of Recipe
DEENUSSER
List of Ingredients
2 lbs Chicken Breasts with Rib (skinless)
1 and 1/2 lbs small red potatos (or quartered Russet or Yukon)
2 Yellow Squash (slice crosswise into 1/4 inch slices)
2 Zucchinni Squash (slice crosswise into 1/4 inch slices)
2 Medium White Onions (quartered)
1/2 Cup Fresh Baby carrots
2 Bay Leaves
1 Cup of White Wine
2 Tablespoons of fresh minced garlic
3-4 Tablespoons of Grainy Mustard (without Salt Added)
** 3 Tablespoons of salt free chicken bullion (optional)
1/2 Cup of Water
Fresh Ground PepperRecipe
Rinse Chicken Breasts and pat dry. Place in crockpot, first the onions, then the potatos, then layer on top the squash, then the baby carrots. Place on top of veggies the chicken breasts.
In a small mixing bowl, add the wine, garlic, grainy mustard, salt free chicken bullion, water, pepper and bay leaves. Mix with a fork until blended. Take liquid mixture- pour over the Chicken/vegetable mixture. Cook in crock-pot on high, for 1 hour. Reduce heat to medium and cook for an additional 4 hours.
Remove the Chicken Breasts-place in a container in the refrigerator. Continue cooking on low the vegetables for another 2 hours, or until potatos are done. I like the potatos to be well done, as then, the stew thickens better.
The "key to this recipe" is the grainy mustard. I found my no salt added grainy mustard at a health food store, but I'm sure you can purchase it online. Just do a "search" for no salt added mustard and several should pop up.
This is a great dish for when you're busy, and for the whole family and even guests.
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