Crockpot Chicken With Potatoes, Asparagus and Broccoli
Total time
- 2 TBSP Dijon Mustard
- 2 TBSP Garlic, Minced
- ¼ Cup Olive Oil
- 2 LBS Boneless, Skinless Chicken
- Salt and Pepper to taste
- 1 Medium White Onion, Chopped
- 1 LB Asparagus, Chunked
- ¾ LBS Brocoli, Chopped
- 1 LB Fingerling Potatoes, Sliced
- 1 LB Baby Carrots, Chopped
- 1 TSP Lemon Zest
- 1 TSP Black Pepper
- 1 TSP Sea Salt
- 1 Cup Water
- In bowl combine mustard, garlic and oil and emulsify with immersion blender (Can blend in regular blender too)
- Salt & pepper chicken to taste
- Put chicken in slow cooker
- Top with remaining ingredients except water
- Spread mustard, garlic & oil sauce on top
- Add water
- Cover & Cook on high 4 - 4½ hours
- Stir Occasionally
- Serve in a bowl
Recipe by Mr. B Cooks at https://mrbcooks.com/crockpot-chicken-potatoes-asparagus-broccoli/
3.5.3251