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Ingredients

1-1 ½ lbs boneless skinless chicken breast
1 can low sodium chicken broth
1 package cremini mushrooms, sliced
1 small brown onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 head garlic, chopped
1 Tbs dried rosemary, ground in palm
¼ cup honey, eyeball it
¼ cup Dijon mustard, eyeball it
1 Tbs extra virgin olive oil
Salt and pepper to taste
Red pepper flakes to taste
1 ½ Tbs melted unsalted butter mixed with 1 ½ Tbs flour (optional)

Method

Season chicken with salt and pepper. Heat oil in a large skillet and brown chicken about 3 minutes on each side, then place in slow cooker. Top chicken with onion, carrot and celery and season this layer with salt and pepper and pour broth over. Drizzle with honey and Dijon mustard. Next add the garlic and then the mushrooms on top. Sprinkle rosemary on top of mushrooms and season again with salt, pepper and red pepper flakes.

Cook on low for 8 hours total. During the last hour of cooking add butter and flour mixture to thicken the gravy if desired. Serve with pasta or rice.

Serves 4

Submitted on 10/17/2009 by MaryMnCali

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