Man, I just love my crock pot. I don't love when I go to make something only to discover I have everything but one key ingredient. (We'll just call that a tiny bit of poor planning on my part.) That poor planning did lead to this impromptu chicken though. And since it was really tasty, I'm not too distraught over my initial meal not happening.
I went 'shopping' in my parents' herb garden about a week before I put this quick dish together so I figured I needed to use up the rosemary I had. What goes good with the chicken I had thawed? Yep. Rosemary. A quick sauce and a few vegetables later, I had some chicken breasts cooking up nicely. I think carrots would be a nice addition to the pot so when I make this again - and I will according to the 5-year old - I may add those. Maybe even some other vegetables. What would you add?
Crock Pot Chicken Breasts with Potatoes, Onions and a Rosemary Herb Sauce
• 3 - 4 boneless, skinless chicken breasts
• 1 lb - 1.5 lbs baby potatoes, halved
• 1 lg onion, cut into wedges
• 3/4 c chicken broth
• 1/4 c white wine
• 1 garlic clove, minced
• 1 tsp finely chopped fresh rosemary
• 1 TB chopped parsley
• 1 1/2 TB cornstarch (Argo is gluten free)
• 1 tsp lemon juice
• 2 TB milk
• 1/4 tsp salt
• 1/4 tsp pepper
1. Spray crock pot with non-stick spray. Place potatoes and onions on bottom of crock pot. Nestle in chicken breasts.
2. Whisk sauce ingredients together and pour over chicken.
3. Cook for 3-4 hours on low or 2 hours on high.