Mustard chicken with mushrooms takes just a few minutes to prepare with a slow cooker. The total prep time for this recipe is about 5 minutes. I cooked it on low for 6 hours. The chicken was fall apart tender, and the mustard and mushroom flavors complimented each other very well.
I have come to love my slow cooker. I was intimidated by it at first because I was unfamiliar with it. After a couple frustrating recipe fails, I learned that the secret to cooking tender meat in a slow cooker is making sure that the meat is submerged in liquid, and letting it cook on low for 4-6 hours. It is important to keep the size of your slow cooker in mind. The larger the pot, the more food you will need to fill it. I know that sounds so obvious, but remember that slow cookers should be at least 1/2 to 3/4 full. If you do not own a slow cooker, you should consider purchasing one, they are very inexpensive ($30-$50). In general, slow cooker recipes are: extremely easy, inexpensive because they require few ingredients, and involve a tiny amount of prep and clean up time.
You can use any mustard in this recipe (stone ground, honey cup, dijon, etc.) but I used a stone ground mustard that I purchased at Chicago’s Dose Market from LocalFolks. I love their mustard. It is zestier and tangier than other mustards. The LocalFolks mustard is available online.
This recipe is quite forgiving. If you do not like mushrooms, use Cream of Chicken Soup and omit the mushrooms. If you want it to be a little sweet, add a couple of tablespoons of honey – or just use honey cup mustard. If you want it to be lower in fat use chicken breasts instead of thighs. Feel free to add in other vegetables like artichoke hearts, shallots, capers or onion.
You will need:3 pounds boneless skinless Chicken Thigh 1 cup Mustard1 small can Cream of Mushroom Soup
8 ounces of Mushrooms1 cup Milk1 packet Lipton Dry Onion Soup
Place the chicken in the crockpot. Pour the mushrooms and the onion soup over the chicken.
In a bowl, combine the mustard, milk, and cream of mushroom soup. Then pour it into the slow cooker. Make sure that the chicken is submerged in the sauce. If not, simply add some more mustard and milk.
Cook on low for 5-6 hours. I served this over egg noodles. The mustard sauce was great on the noodles.
*A note on mushrooms – the mushrooms do cook down a lot. If you want bigger mushrooms chunks, add the mushrooms half way through the cook time.
**A note on terminology. Apparently, I have been using the term crockpot incorrectly! Crock-Pot is a brand that makes slow cookers. I will use the correct term, slow cooker, going forward.