Slow Cooker Chicken with Dijon Mustard
Sounds tasty! Minimal ingredients, four steps, on my list to make. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4-6 chicken breasts
- 2 tablespoons Dijon mustard
- 1 can condensed cream of mushroom soup, (Shortcut)
- 2 teaspoons corn starch
- salt and pepper, to taste
- cooked rice or pasta, to serve
Instructions
- Salt and pepper the chicken breasts to your liking, place in the slow cooker.
- In a bowl, mix the soup, mustard, and cornstarch, pour over the chicken.
- Cover and cook on Low setting for 6 to 8 hours or until the chicken is cooked through. If in doubt, use a meat thermometer to check for an internal temp of 74 C.
- Serve over hot rice or pasta. A green vegetable would be perfect with this.
Notes
Chicken breasts run about 100 Baht/kilo, that should be about 6 breasts. The soup is 52 Baht for the can, 21 Baht if you make the shortcut. For 6 servings this works out to about 75 cents per serving if using canned soup. If using soup made from the shortcut, for 6 servings, this comes out to about 60 cents per serving. For 4 servings using the can of soup, about $1.12 per serving, if using the shortcut, cost is about 90 cents per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variant: 1. Use chicken thighs instead of breasts, and brown them skin side down first, then place in the slow cooker, follow remaining steps, cook for 4-5 hours on Low.
Adapted from an internet recipe.
Couldn’t be simpler!
Yummmm 