Dijon Chicken

Dijon Chicken in the Crockpot is wonderful.  A bit old-fashioned...

1 lb chicken (breasts or thighs)

1 can Cream of Mushroom Soup

1 can water

4 tbsp Dijon Mustard

salt & pepper to taste

Cook on low for 4-6 hours.

I totally wing the ingredient amounts for this.  And I will be serving with fresh broccoli and brown rice.

Meat & Potatoes

I *heart* my Crock Pot!

It makes my life so much easier.  I feel such a sense of relief and accomplishment when dinner is "done" by 10am.

I sent my husband off to work this morning with a packed lunch of delicious roast, potatoes, carrots & onions--made with love in my trusty Crock.

Here's how I made it:

Into my Crock Pot I threw a 2 pound roast, 1/2 pound red potatoes (sliced large), 1/2 pound baby carrots and one medium onion (sliced half-hazardly into large chunks).  I seasoned the ingredients with Lawry's garlic salt (a total staple in my kitchen thanks to my Mama) and some black pepper.  I then added a couple of teaspoons of beef  base.  (I recently found this at Target, and it is fabulous!  The chicken base is great, too).

Then I added some water.  Enough to reach about halfway up the inside of the Crock.  Turned it on high, and let it cook.

About an hour before serving, I took out about a cup of hot stock.  I added flour to make a sort of "slurry".  Then added it back into the Crock, stirring well.  This thickens the stock into a yummy gravy.

I always serve my roast with Mrs. Baird's brown & serve dinner rolls, because it's what my Mamaw did!