Begin by chopping the carrots, bell peppers, and onion. Dice the chicken breasts into bite-sized pieces for even cooking throughout. Don’t forget to mince the garlic for that aromatic burst!

First, place the diced chicken breasts at the bottom of your crockpot. Next, layer on the chopped vegetables, making sure to distribute them evenly for cooking uniformity.

In a separate bowl, whisk together the cream of chicken soup, chicken broth, and Dijon mustard until smooth. Pour this delicious sauce over the layered chicken and veggies.

Cover your crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.

About 30 minutes before serving, check the chicken and veggies for tenderness. They should be perfectly cooked, tender, and infused with the creamy sauce.

Just before serving, sprinkle cheddar cheese and breadcrumbs on top. Cover for an additional 10-15 minutes until the cheese is melted and bubbly.