Tarragon-Mustard Chicken Stew
- 1 pound boneless, skinless chicken breast, cubed
- 1 cup reduced-sodium fat-free chicken broth
- 1 cup each: chopped onion, sliced carrots, halved small Brussels sprouts
- 2 small ribs celery, chopped
- 1–2 tablespoons Dijon mustard
- 2 teaspoons dried tarragon leaves
- 2 teaspoons brown sugar
- 1 teaspoon lemon juice
- 2 tablespoons cornstarch
- 1⁄4 cup water
- Salt and pepper, to taste
- 3 cups cooked white rice, warm
Instructions:
Tarragon and mustard combine for a sweet and tangy flavor in this stew.
- Combine all ingredients, except cornstarch, water, salt, pepper, and rice, in slow cooker; cover and cook on low 6 to 8 hours.
- Turn heat to high and cook 10 minutes; stir in combined cornstarch and water, stirring 2 to 3 minutes. Season to taste with salt and pepper; serve over rice.