So having a ten week old makes getting dinner ready very tricky. Since I am home now, I’m trying to get into the habit of making more dinners for the family. Usually Jeff cooks but after work he’s tired and getting dogs walked and getting baby down for the night has pushed dinner further and further into the night, so I have stepped up and the crock pot has literally saved dinner. Baby E loves her Mama and wants to be held by Mama A LOT, so cooking over a hot stove is kind of out. But, throwing a whole bunch of ingredients into a pot and turning it on, filling the house slowly with yummy, warm smells… I could get used to cooking every night! My latest crock pot dinner was such a success I had to share it with you.  It was pretty much just thrown together by the cravings I was having at the time, but  boy did it work!

Dijion Mustard Chicken with Fingerling Potatoes

about four to six boneless chicken breasts

a pound of fingerling potatoes

1/2 cup organic dijion mustard

1 cup organic chicken broth

juice of two lemons

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons dried oregano

Cut up the potatoes into bite size pieces. Mix the mustard, lemon juice, chicken broth and spices together in a bowl, pour over the chicken and potatoes in the crock pot. Turn the crock pot on low for 8 hours. You’ll have a yummy chicken dish to stick into pitas or on top of pasta for days!