cups thick-cut mushroom slices
large carrots, peeled and cut into 1-inch pieces
large red bell pepper, cut into 1-inch chunks
tbsp chopped fresh basil
to 2 lbs split chicken breast (bone-in)
Salt and pepper, to taste
Layer the mushrooms, carrots, peppers and basil in the slow cooker. Top with the chicken.
Spread the minced garlic onto the chicken breasts. Sprinkle liberally with salt and pepper. Pour the white wine and lemon juice evenly over the chicken and veggies. Lay the rosemary on top.
Cover the slow cooker and set to low. Cook for 6-8 hours, until the chicken is cooked through.
More About This Recipe
- Well, that was then. After using the Oval Stay or Go Slow Cooker by Hamilton Beach over and over again that Erin sent my way, I can honestly say that I am very into slow cooking. It’s awesome. You toss everything in the crock and set it to cook and go.
And better yet, if you need to take the dish somewhere, the lid clasps on so easily so there is no spillage.
But this Slow Cooker White Wine and Herb Chicken was an at-home meal. Split chicken breasts slow cooked with basil, rosemary, white wine, garlic and lemon juice creates a delicate, mild dinner that's perfect for a busy evening.
I whipped this up on a super busy Monday morning. It took only a bit of planning and about 10 minutes. Then, when I got home from picking my kids up after school and daycare, we were ready to eat – no further fuss or muss necessary. This is what it looks like when you first toss it in the slow cooker:
And the kids? They loved it.
Having easy meals like this in your back pocket for days when you know you will be pulled to the limits is so necessary. It saves you from phoning in a pizza in a pinch or resorting to a fourth night of plain ol’ pasta.
Do you love your slow cooker? Tell us!
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.