Source: dLife

Slow cooked chicken pieces with mushrooms, garlic, rosemary, and served with a mustard sauce.

Servings

3 fresh portobello mushroom , caps, sliced
2 medium garlic cloves , minced
3.5 lb boneless skinless chicken breasts (thighs and drumsticks also)
2 tsp dried rosemary , crushed
0.5 tsp salt
0.25 tsp black pepper
0.25 cup low sodium chicken broth
0.25 cup white wine (dry)
0.5 cup Sour Cream, light
1 tbsp Mustard, dijon, rough

1 In a 4 to 5 quart cooker, add mushrooms and garlic.
2 Sprinkle chicken with rosemary, salt and pepper.
3 Add chicken to cooker. Pour chicken broth and wine over mixture in cooker.
4 Cover and cook on low heat setting for 5 to 6 hours or on high heat setting for 2 1/2 to 3 hours.
5 Transfer chicken and mushrooms to a serving platter; discard cooking liquid.
6 In a small bowl combine the sour cream and mustard.
7 Serve mustard cream with chicken and mushrooms.

The mustard sauce makes this dish complete.