Slow Cooker Creamy Chicken Dijon

I think it's safe to say that I've fallen in love with my slow cooker. Being able to throw a bunch of stuff into one big pot, leave it for 4 hours and then eat a delicious meal is....well...kind of like a miracle. It was freaking FREEZING out yesterday so I figured a hot meal would be great at the end of the day. I went back to my Company's Coming cookbook and found a recipe for Creamy Chicken Dijon.

Here's what you'll need:

1.5 cups - chopped onion
Can of sliced mushrooms (I didn't add this because I suffer from an psychological allergy to mushrooms, as in, they're gross)
Can of condensed cream of chicken soup
1/2 cup - water
1/4 cup - dijon mustard
1/4 tsp - dried crushed chilies
2 to 4 - chicken breasts
Can of evaporated milk
Bag of frozen cut broccoli (I used fresh)

Step 1: Put everything up to the chicken in the ingredient list in the slow cooker and stir.

Step 2: Add the chicken and stir again, coating the chicken entirely. Set the timer on high for 4 hours and go read a book or something.

Step 3: After the 4 hour cook time, add the condensed milk and broccoli. Stir and re-cover, on high, for 20 minutes. While this was happening, I made garlic butter rice. The timing worked out perfectly.

Step 4: EAT!

We didn't like this quite as much as the Beer and Bacon Chicken but it was still delicious and a sneaky way to eat a lot of broccoli without feeling like you're eating a lot of broccoli. Yes, I may be thirty but I still have to trick myself into eating my veggies. Surprisingly, this meal is 10 points on Weight Watchers, including the rice! For being a creamy recipe, that's pretty good so this will make its way into our dinner rotation.

Three cheers for slow cookers!!