My in laws brought this dinner over to us last night.  It was a clean recipe that my Beachbody Coach Sara Stakeley had given her.  My family is really trying to make some changes to their diet.  This was a perfect recipe for them to try.  Simple, easy and absolutely melt in your mouth good!

I will definitely be adding this to the rotation!!!

Ingredients:
1/4 cup Whole Wheat Flour 
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. paprika
3 large skinless chicken Breast halves
6 to 8 oz each
3 Bone in skinless chicken thighs
2 Tbs. Olive Oil
1 medium onion, chopped
2 garlic cloves,chopped
1/2 lb. baby bella or white button mushrooms sliced
1/2 cup dry white wine
1/4 cup low sodium chicken Broth
2 Tbs. Dijon Mustard
2 Tbs. Greek Yogert

Directions 
Combine the flour, garlic,onion powder,salt,pepper,and paprika in a plastic storage bag. Add the chicken and shake well to coat. Heat the oil in a large fry pan sear the shinless chicken thighs first on both sides . Do the same with the chicken breasts until lightly brown. Place the thighs in the bottom of the slow cooker and the breast resting on top of the thighs. (this will help the breast meat stay moist when not touching the bottom or sides !!) Saute’ the onions and garlic in the same fry pan until lightly browned. Add the wine and chicken broth; stir in the mustard and cook for 1 minute. Spoon the onion mixture over the chicken. Next, in the same fry pan, saute the mushrooms until softened, approimately 2 minutes. Cover and cook on low for 5 to 6 hours (or 21/2-3 hours on high).

Remove the Chicken from the slow cooker and stir in the greek yogert.

Cover and cook for 5 minutes.

Serve over Brown Rice or Quinoa’
This recipe serves 6