Moist chicken in a subtle maple mustard sauce
We've been eating chicken at least once per week lately. We used to only eat chicken breasts, but lately we've converted to chicken thigh lovers. They stand up so well to longer cooking times (especially in the slow cooker), but still stay moist. This recipe was a bit of an experiment, but I am happy with how it turned out.
I am usually more of a recipe follower than a recipe creator, but lately I've been stepping outside of my comfort zone a bit. I figured it would be pretty hard to screw up a slow-cooker recipe using Campbell's Cream of Mushroom soup and chicken as the base. And thankfully, I was right! I hope you enjoy this easy weeknight dinner.
Slow-Cooker Maple Mustard Chicken
In a large skillet, brown on both sides in 2 tbsp butter:
8-12 boneless, skinless chicken thighs
Once the chicken is browned, remove it from the skillet and place it in the slow cooker insert/stoneware.
Add to the pan:
1 finely chopped onion
1 8 oz. package sliced cremini mushrooms
Cook until vegetables have softened.
Add and cook for 1 minute longer:
1-2 cloves minced garlic
Add vegetables and garlic to the slow cooker, pouring on top of the chicken.
Combine in a bowl:
1 can Campbell's Cream of Mushroom Soup (I like the lower salt version)
1/2 can chicken broth
4 tbsp Dijon mustard
1 tbsp old-fashioned Dijon-style mustard with seeds
2 tbsp maple syrup (or you could use honey)
Pour liquid ingredients over top of the vegetables and chicken. Don't stir further. Cook for 6 hours on low in the slow cooker.
Serving suggestions
Serve with wild rice, steamed broccoli and a green salad.
Verdict
As I mentioned above, the maple mustard flavour was very subtle, but the sauce was delicious and there was plenty of it. This would also be good over mashed potatos (which Dad had tonight) or even with biscuits or soft rolls to soak up the sauce. The chicken turned out super tender and Dad was able to eat the whole dish without needing it ground up. Definitely a win!
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