Wednesday, April 9, 2008

Crockpot Chicken or Pork

Crockpot Chicken or Pork
From: Dolores Reborn

½ bag baby peeled carrots
8 oz sliced mushrooms
1 15 oz can diced tomatoes
1 15 oz can cannelini beans (white kidney beans)
1 lb boneless skinless chicken breasts or thighs, or boneless pork chops
Salt and pepper
1 tsp poultry seasoning
1 can cream of potato soup (or cream of anything) (you can also add in diced potatoes with the veggies)
2 tbs Dijon mustard
1 tbs tomato paste, or a splash of tomato sauce, or ketchup
3 tbs dry sherry, or any white wine (optional)

Combine carrots, mushrooms, tomatoes and beans in the bottom of a slow cooker. Season with salt and pepper.

Season meat with salt, pepper and poultry seasoning. Place in pot on top of veggies.

In a small bowl, mix together cream soup, Dijon mustard, tomato paste, and sherry.

Cover and cook on low 6-10 hours. Serve over rice. If sauce is too thin, thicken with a mixture of 2 tbs corn starch and ¼ cup of water.

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