The final product
For me, the slow cooker is a year-round thing. In the winter I can make hearty soups and stews that ward off the chill and in summer it’s a great way to prepare a delicious dinner without heating up the kitchen.
This slow cooker chicken dish is simple and very much like the chicken version of a beef stew–only much lighter and healthier. I tend to over-season and avoid heavy doses of salt, so you will want to adjust the recipe to your taste. Also, you can vary the spices depending on what you’re in the mood for.
1 cup vertically sliced onion
2 cups baby carrots (I sliced them in thirds because I like my carrots tender)
about a pound of small red potatoes (I had organic fingerlings on hand and I used them) sliced in 1/4 inch slices
1 cup of fat-free, lower-sodium chicken broth
1/2 cup of dry white wine
1 Tablespoon of chopped fresh thyme or 2 T dried thyme
1 minced garlic
1/2 teaspoon of salt
seasoned pepper to taste
4 chicken breasts, no skin or bone
olive oil for browning chicken
1. Using a six-quarter slow cooker lined with a slow cooker liner (I love these) or coated with cooking spray, place onion along the bottom, cover with carrots and potatoes.
2. Combine the chicken broth, wine and thyme. Pepper to taste. Pour over the vegetables.
3. Combine the seasoned pepper and poultry seasoning and rub over chicken breasts. Mine was very spicey, but you can use just about any spice combination. Heat a large skillet over medium-high heat. Add olive oil to pan, then add chicken. Cook until browned, about 3 minutes on each side. Place chicken in the cooker atop the vegetables.
4. Cover and cook on High for 2 hours and low for 4 hours, or until chicken and vegetables are tender.
No need for rice or pasta–it’s lovely as it is, or over some steamed broccoli or asparagus. Very yummy dinner with very little fuss.
Why do it the hard way? Use a slow cooker!