It’s that time of year again! Moms are scrambling around…shopping for clothes and school supplies, squeezing in last minute beach trips, stocking up on snacks…it’s back to the grind. Schedules get crazy again. Which means less time for dinner prep.
So, this usually is when moms lovingly embrace that ol’ reliable time saving countertop appliance…the crockpot.
I don’t normally get happy over cooking meat before putting it in the crockpot. It seems like it defeats the whole purpose of its convenience! I have to say though, it really doesn’t take much time to do, and I found while creating this recipe that it really does make the dish better.
You’ll thank me later when you realize you have more time to pack your lunches 🙂
Crockpot Chicken with Wine & Mushrooms
6 chicken thighs, bone in, skin on
salt and pepper
2 tablespoons extra virgin olive oil
3 garlic cloves, chopped
1 (10 oz) package whole button mushrooms, halved
1 cup white wine
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon garlic powder
Brown chicken in a skillet with oil. Remove and place in crockpot.
In same skillet, add garlic and mushrooms. Saute until slightly browned, then add wine and cook for about 30 seconds. Pour over chicken, then add remaining spices
Cook on low for about 5 hours (this will vary depending on your crockpot and its size…mine is a 6.5 quart). Serve with rice.