Crock Pot Country Chicken

chicken bake
I was excited to try this recipe because the potatoes in a roast are my favorite part and this dish (from Real Mom Kitchen) gave me those, but in a healthier way. It was super simple but still delicious!

◦8 Yukon gold potatoes, halved or quartered depending on their size (I used red)
◦6 carrots, cut in half lengthwise and cut into large pieces
◦2 celery ribs, sliced
◦4-6 boneless skinless chicken thighs
◦3 Tbsp. cornstarch
◦1 1/4 cup chicken stock, cold or room temp
◦2 tsp honey dijon mustard
◦1 1/2 tsp. dill
◦1 tsp salt
◦pepper to taste

1.Spray the crock pot with non stick cooking spray.
2.Place the vegetables in the bottom of the crock pot followed by the chicken breast.
3.In a bowl, whisk together the cornstarch and chicken stock until well blended.
4.Then whisk in the mustard, dill, salt, and pepper until blended.
5.Pour the mixture over the vegetables and chicken in the crock pot.
6.Cook on low for 6-8 hours or on high for 4 hours.


Sarah S said...

You know, I have never thought to spray my crock pot with nonstick spray before I read this recipe. Hellooooo Sarah, this would make cleanup so much easier! (besides buying the crock pot bags). The recipe looks great, I'm going to try it next week! :)