Sometimes it seems like I get in a mood for certain tastes. Right now mustard and apricot seem to be appearing again and again in my recipes. If you have read my blog before you know I love the slow cooker. Lately I have been working more than "part-time" so I've needed simple, quick recipes. This recipe I tried for the first time last week when we were supposed to have friends over for dinner. I didn't have time to cook after work so I knew I needed to put something in the slow cooker. I tried this and everyone loved it! Sorry for the picture. I know it isn't that great but hopefully it helps you see the nice creamy sauce.
Creamy Mustard Chicken - Slow Cooker
4-6 chicken boneless skinless chicken breasts
1 can of cream of chicken soup
1 can of cream of mushroom soup
2 tablespoons mustard
1-2 cup of shredded cheese
Directions: Mix together the soup and mustard. Place about 1/2 cup of sauce in the bottom of slow cooker. Add chicken breast and season with salt and freshly cracked black pepper. Add remaining sauce and set to cook on slow for 2-4 hours depending on amount of chicken and how hot your slow cooker runs. If you need to leave all day I recommend starting with a cold slow cooker and using frozen chicken. Just before service add about 1 cup of shredded cheese to sauce, mix and allow to melt. Great over rice or with my new favorite sour cream pasta (another "taste" I seem to be wanting a lot of lately!). I'll make sure to post that recipe soon.