Crock Pot Chicken Dijon

Chicken Dijon

• 4-6 chicken breasts, trimmed of skin and gristle
• 1 can low-fat cream of mushroom soup
• 3 Tbs. honey-dijon mustard (I recommend Jack Daniels brand)
• black pepper
• 1/2 c.  non-fat half and half or skim milk

Place trimmed chicken breasts in the bottom of the crock pot and dust with pepper.  Combine soup and mustard  in a small mixing bowl then spread over chicken.  Cook on low for 4-6 hours.  In the last half hour of cooking, shred the chicken pieces and stir in the half and half or milk.  Allow to warm through.  Serve over rice.

Kim’s notes:  Next time I think I’ll try adding in some vegetables too – peas or mushrooms would go well.  You could also try serving this over pasta since it has a stroganoff feel or over potatoes for more servings of vegetables.

Happy Cooking!