Tuesday, February 23, 2010
4 carrots cut into large pieces or 1/2 bag baby carrots
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 Tablespoon fresh thyme choppped (or 1 teaspoon dried)
1 Tablespoon fresh sage chopped (or 1 teaspoon dried)
1 cup white wine
1 cup chicken broth (try my homemade version here)
Arrange vegetables on the bottom of the slow cooker and place chicken pieces on top. Season all over well with salt, black pepper, thyme and sage.
In a medium bowl whisk together broth and soup then pour mixture over chicken. Cover and cook on low for 6 to 8 hours or on high 3 to 4 hours.
- Serve chicken, sauce, and vegetables over rice (I served mine with a side on smashed red potatoes).
- Replace carrots with sweet potatoe or replace asparagus with celery all cut into large pieces.
- To thicken sauce before serving, scoop out the juice and place in sauce pan. Heat to boiling then add 1/8 tsp cinnamon. Thicken with 1 Tablespoon cornstarch mixed with 1/2 cup hot water.
Print a copy of this recipe here.