CROCKPOT Rosemary Chicken with Lemon Cream Sauce

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Poor mustard. There's four whole tablespoons of it in the crockpot, but I left that poor guy outta the recipe title. For some reason, I shudder at the thought of mustard. Do you? It's yellow and smells weird. Like feet weird. No offense to you mustard topped hot dog loving people.

But I do have a sort of soft spot for dijon mustard. It's like yellow mustards glamorous cousin or something. I still wouldn't spread it on a sandwich or anything, but I love to cook with it. Take this dish...it's divine! The sauce is amazing...lemon...a bit of cream...and it's cooked mainly in the crock pot so it's super simple! It doesn't look like a crock pot meal, does it?

Recipe adapted from Melt-In-Your-Mouth Tarragon Chicken - Rachael Ray Magazine, October 2011.

You will need:
2 pkgs {lbs} Just Bare Chicken Tenders
1/2 cup chicken stock, plus more for thinning sauce (1/2 cup to 1 cup more)
4 tbsp dijon mustard
5 cloves of garlic, minced
2 tbsp plus 1 tbsp rosemary chopped {no wooden stems}
1/3 cup heavy cream
2 tbsp cornstarch
1 lemon, zested and juiced
2 tbsp flat-leaf parsley, chopped
1 package egg noodles

Turn your Crock Pot on high. Add 1/2 cup chicken stock. Add the chicken tenders. In a small bowl, add 4 tbsp dijon mustard, 1 tsp salt, and 1/2 tsp freshly ground black pepper and mix thoroughly. Top the chicken with the mustard mixture.

Then mince 2 tbsp rosemary and 5 cloves of garlic with a knife or in a chopper, like me. Spread on top of the mustard {which is on top of the chicken.}

Cook on high for 2 1/2 to 3 hours or until the chicken is cooked through and no longer pink when sliced. Note: I stirred the contents of the Crock Pot periodically during the cooking time.

When the chicken is cooked through, remove using a slotted spoon, pile onto a plate, and cover with tinfoil. Boil water and cook the egg noodles according to the package instructions. While the noodles are cooking, we're going to make the sauce.  Place a small mesh colander over a medium saucepan. Empty the stock mixture left in the Crock Pot, into the colander. Using a spoon, press the liquid out of the Crock mixture.

Mix 1/3 cup cream and 2 tbsp cornstarch in a measuring cup until combined. Bring the liquid in the saucepan to a simmer and then add the cream. Remove from heat and whisk the sauce. {It will thicken immediately.} Add about 1/2 cup to 1 cup additional chicken stock to the sauce to thin it out to your liking. Then add the lemon juice. {I squeezed mine right into the pan.}

When the noodles are done cooking, drain and empty them onto a large serving platter. Top with the chicken, and then the sauce. Then make a pretty topping by mixing 2 tbsp parsley with the lemon zest.

Shared with:

Kayla's Creations

It's Overflowing

I Should Be Mopping the Floors

Sumo's Sweet Stuff