Dilled Chicken & Potatoes (Crock Pot)

• 1 (14 1/2 ounce) can chicken broth, 1/4 c set aside
• 1 tablespoon prepared mustard
• 1/2 teaspoon ground black pepper
• 1 lb small red potato, quartered
• 6 -8 boneless skinless chicken breast halves
• 1 (10 ounce) package green beans, thawed and drained
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1 small onion, sliced
• 2 tablespoons oil
• 1 tablespoon chopped fresh dill

1. Combine 1/4 c chicken broth, cornstarch, mustard, salt, and pepper.
2. Set aside.
3. Place onion, potatoes, and green beans in bottom of crock pot.
4. Heat oil in skillet.
5. Brown chicken breasts.
6. Remove and drain.
7. Place in Crock pot.
8. Pour remaining chicken broth into skillet and bring to a boil.
9. Stir broth cornstarch mixture and slowly pour into boiling liquid.
10. Cook stirring constantly for 1 minute.
11. Pour over ingredients in crock pot.
12. Stir to coat.
13. Cover and cook on LOW 8 hours (HIGH 4 hours).

chicken broth, mustard, ground black pepper, red potato, chicken, green beans, cornstarch, salt, onion, oil, dill

Taken from www.food.com/recipe/dilled-chicken-potatoes-crock-pot-83334 (may not work)