Chicken Stew in Mustard Cream (Crock Pot Baby!)

I once watched a show on (possibly) the Food Network where this woman put Colman's mustard in Beef Burgandy to give it an "English" spin. Since Karl asked if I had an inspiration for this dish...that could have been it (a little.) Mostly it was my brain putting bits of this and that together and stirring it around. this is what it came up with.

Chicken Stew in Mustard Cream
Weight Watchers Points 6

Meat
1 pound boneless, skinless chicken breast cut into 1 inch chunks
1/2 cup all purpose flour
1 Tbl paprika
1 tsp each salt and pepper
Butter flavored cooking spray

Veg
1 pound potatoes peeled and cut into large chunks
1 pound carrots peeled and cut into large chunks
2 large onions peeled and cut into large dice
8 oz button mushrooms cut into quarters

Sauce
1 10 3/4 oz 98% fat free cream of mushroom soup
1 soup can full of dry white wine such as Sauvignon Blanc
3 Tbl Colman's Mustard Powder, or other not as good as Colman's mustard powder
6 cloves of garlic roughly chopped
1 Tbl salt

Mix together the flour, salt, pepper and paprika in a zippy bag or largish bowl with a lid. Add the chicken and shake well to coat. Heat a flat griddle or largish skillet over medium heat and spray sorta generously with pan spray. Lay out the chicken pieces in a single, uncrowded layer in the pan and spray the tops with a liitle more pan spray. Allow to cook without touching for 3-4 minutes or until bottoms are lightly browned and crisp. Turn each piece over and continue cooking in this manner using a little more pan spray if necessary until all pieces are lightly browned and crisp. (Cook in two or more batches if needed.) Set aside

In a medium bowl mix together the can of cream of mushroom the salt, Colman's mustard powder and garlic until well combined. Slowly add the wine and mix to combine.

In a crock pot (baby) place a small amount of sauce in the bottom. Add a layer of vegetables (My crock pot is one of the smaller round ones so I use about a third of the veg here. For the medium oval it would probably be half and the larger oval would use all.) Top with a layer of chicken then a layer of sauce. Repeat until all veg, meat and sauce have used ending with sauce. Cover tightly and cook on high for 4-5 hours. Not as preferable low 8-9.

I would bet this could also be done in slow oven (300 degrees) in a tightly covered roaster for 2-3 hours.

Serves 6