Slow Cooker Dijon Chicken with Artichoke Sauce
Ingredients
1⁄3 cup Dijon mustard
1 tablespoon garlic, minced
1 teaspoon dried tarragon
3-4 boneless, skinless chicken breasts
1 cup onion, chopped
8 ounces mushrooms, sliced
16 ounces frozen artichoke hearts
Instructions
1. Add mustard, garlic, tarragon and chicken to the slow cooker and toss to coat. Layer vegetables on top. Cook on LOW 6-8 hours (or HIGH 4 hours) or until chicken is tender.
2. Serve with starch of your choice.
Comments
I’m not sure where I found this recipe but, being a lover of artichokes, it sounded good.
It wasn’t.
Sometimes my cooking experiments fail. I’m actually tempted to toss the leftovers.
I’m honestly not sure this even had enough merit to revisit and try to improve. I would definitely wait to add the artichokes hearts until closer to the end, I was not thrilled by the way they turned to mush during the cooking time. I might also use marinated artichoke hearts instead of the plain frozen ones which would give the dish more flavor. But, seriously, I don’t think I’m game to try. If you’re brave enough to try, let me know!
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