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from Crockpot: the original slow cooker
1/3 cup Dijon mustard
1 tablespoon chopped garlic
1/2 teaspoon dried tarragon
2 lbs. skinless chicken thigh fillets
1 cup chopped onion
1 cup sliced mushrooms
1 12 oz jar quartered artichoke hearts, undrained
1/4 cup chopped fresh parsley (garnish)
Add the first four ingredients to the crock and then toss to coat. Layer the vegetables on top. Cook on low 6-8 hours or on high for 4 hours or until chicken is tender. Stir in parsley just before serving. Serve with the starch of your choice
My notes: I crave artichokes and this just hit the spot! I couldn't find a 12 oz jar that wasn't packed in oil so I used a 15.4 oz can of artichokes packed in water. It left the sauce a little watery so I added a flour milk slurry about 20 minutes before I was ready to eat which resulted in a creamy sauce texture. I added more of the spices plus pepper to taste. For budget reasons I omitted the fresh parsley and used 2 small cans of mushrooms.
Happy crocking!
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1/3 cup Dijon mustard
1 tablespoon chopped garlic
1/2 teaspoon dried tarragon
2 lbs. skinless chicken thigh fillets
1 cup chopped onion
1 cup sliced mushrooms
1 12 oz jar quartered artichoke hearts, undrained
1/4 cup chopped fresh parsley (garnish)
Add the first four ingredients to the crock and then toss to coat. Layer the vegetables on top. Cook on low 6-8 hours or on high for 4 hours or until chicken is tender. Stir in parsley just before serving. Serve with the starch of your choice
My notes: I crave artichokes and this just hit the spot! I couldn't find a 12 oz jar that wasn't packed in oil so I used a 15.4 oz can of artichokes packed in water. It left the sauce a little watery so I added a flour milk slurry about 20 minutes before I was ready to eat which resulted in a creamy sauce texture. I added more of the spices plus pepper to taste. For budget reasons I omitted the fresh parsley and used 2 small cans of mushrooms.
Happy crocking!
Comments
:makes a note to buy artichokes the next time she goes shopping:
It's by
Since the sauce was super 'chokey, I transfered it to a sauce pan, and added 1 C of chicken broth, and about 3 Tbs of cornstarch, and brought it to a low boil to thicken it. Now I have way more gravy than I need, but it was really good.
My only problem was that since I served it over brown rice, the whole thing was a big mass of beige (I also skipped the parsley - I don't like the flavor much). For me, next time, I might stir in some blanched broccoli.