Chicken and Mushrooms and Leeks

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filed under Main Dishes

Main Dishes
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 184 (9% DV)
Fat: 10g (16% DV)
Carbohydrates: 4g (1% DV)
Protein: 17g (34% DV)
Description: A crock pot casserole reminiscent of Normandy, France.
Ingredients:  Makes 8 servings

Tip: For nutritional information on all the ingredients in Chicken and Mushrooms and Leeks just click on each ingredient name. Then adjust the serving size for any Chicken and Mushrooms and Leeks ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Blend the sour cream and heavy cream together in a glass jar. Cover and let stand at room temperature until just before serving time.
In the crock of a slow-cooker, stir together the butter spread, mushrooms, leeks, wine, 1 Tbs. of Mustard, thyme, celery salt, and pepper.
Add the chicken pieces to the crock and mix all ingredients together. Cover and cook on low for 7-8 hours or high for4-5 hours until chicken is cooked through and fork tender.
Leaving the sauce in the crock, remove chicken and keep warm.
Remove 1/4 - 1/2 cup of the sauce and reserve for another use.
Whisk the sour cream/heavy cream mixture and the remaining mustard into the crock. Season to taste.
If sauce is too thick, thin as desired with reserved sauce.
Replace chicken into crock and stir to coat.
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