Crockpot Dill Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 chicken breasts, cut in half1 14 1/2 oz can of low sodium chicken stock1/4 c cornstarch1 T dijon mustard1/2 t pepper10 oz green beans (trimmed), can use frozen1 lb red potatoes, cut to bite size pieces1 medium red onion, sliced1/4 c dill
Makes 8 adult size portions
Brown chicken breasts in a skillet on medium high heat (use a small amount of oil if needed). No need to cook all the way through, however.
Mix 1/4 c of the stock, the mustard, cornstarch, pepper, and dijon in a small bowl and set aside.
Set the potatoes and onion slices into the bottom of the crock pot.
Add the browned chicken atop the vegetables.
In the skillet, add the chicken stock NOT used with the cornstarch and bring to a boil. Once boiling, stir the cornstarch mixture then add to the boiling stock. Stir CONSTANTLY for one minute until thickened.
Pour sauce atop the chicken in the crockpot and cook for 3 1/2 hours on high or 7 1/2 hours on low. At that point, add in the green beans, stir once and quickly replace the top. Cook an additional half hour then serve (if you add the green beans at the beginning, they're rather mushy by the end.
Dish out to plates (with all the veggies, 1/2 chicken breast is plenty), and garnish with chopped fresh dill.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user SCHNOZZLES.
Brown chicken breasts in a skillet on medium high heat (use a small amount of oil if needed). No need to cook all the way through, however.
Mix 1/4 c of the stock, the mustard, cornstarch, pepper, and dijon in a small bowl and set aside.
Set the potatoes and onion slices into the bottom of the crock pot.
Add the browned chicken atop the vegetables.
In the skillet, add the chicken stock NOT used with the cornstarch and bring to a boil. Once boiling, stir the cornstarch mixture then add to the boiling stock. Stir CONSTANTLY for one minute until thickened.
Pour sauce atop the chicken in the crockpot and cook for 3 1/2 hours on high or 7 1/2 hours on low. At that point, add in the green beans, stir once and quickly replace the top. Cook an additional half hour then serve (if you add the green beans at the beginning, they're rather mushy by the end.
Dish out to plates (with all the veggies, 1/2 chicken breast is plenty), and garnish with chopped fresh dill.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user SCHNOZZLES.
Nutritional Info Amount Per Serving
- Calories: 223.5
- Total Fat: 2.3 g
- Cholesterol: 70.0 mg
- Sodium: 204.2 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 2.5 g
- Protein: 30.5 g
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