It’s too hot to turn on the oven. We’ve even had a few days that have been too hot to stand out by the grill. It’s days like those that make me very thankful for our handy dandy slow cooker! That’s right…the slow cooker is just as useful in July as it is in February! And when you pair this super easy (and yummy!!) chicken with some instant brown rice & a steamer bag of broccoli…you can enjoy a sizzling afternoon at the pool & still have an amazing meal on the table in 10 minutes. Boom.
Slow Cooker Creamy Mustard Chicken
4 chicken breasts
8 oz cream cheese, softened
12 oz chicken broth (or 8 oz broth & 4 oz white wine)
1 tsp onion powder
2 tsp minced garlic (3-4 cloves)
2 Tbls spicy brown mustard (or any grainy mustard)
Pepper to taste
5-6 slices crispy bacon, crumbled (optional)
Mix together cream cheese, chicken broth, onion powder, garlic, and mustard.
Place chicken breasts in bottom of slow cooker (you know, as opposed to on top of the slow cooker) and pour cream cheese mixture over them. Sprinkle generously with pepper.
Cook 5-6 hours on low or 4 hours on high. Sprinkle chicken with crumbled bacon. Serve over rice or quinoa with a side of veggies & dinner is served!