Ingredients Jump to Instructions ↓

  1. 1/4 cup dry white wine

  2. 2 Tbsp. chopped dried parsley

  3. 2 tsp. dried basil leaves

  4. 1 tsp. dried oregano

  5. 20 cloves of garlic (about 1 head)

  6. 4 celery ribs, chopped

  7. 6 boneless, skinless chicken breast halves

  8. 1 temon, juice and zest

Instructions Jump to Ingredients ↑

  1. Directions 1. Combine wine, dried parsley, dried basil, dried oregano, and dried red peppers in large bowl.

  2. Add garlic cloves and celery. Coat well.

  3. Transfer garlic and celery to slow cooker with slotted spoon.

  4. Add chicken to herb mixture. Coat well. Place chicken on top of vegetables in slow cooker.

  5. Sprinkle lemon juice and zest in slow cooker. Add any remaining herb mixture.

  6. Cover. Cook on Low for 5-6 hours, or until chicken is no longer pink in center.

  7. Garnish with fresh herbs if desired. Variation: For browned chicken, saute uncooked breasts in large skillet in 1 Tbsp. olive oil over medium heat. Cook for 5 minutes on each side, or until golden brown. Then proceed with steps above. Nutrition Per Serving: 170 calories (30 calories from fat), 3.5g total fat (1g saturated, 0g trans), 75mg cholesterol, 90mg sodium, 7g total carbohydrate (2g fiber, 1g sugar), 28g protein, 4% DV vitamin A, 10% DV vitamin C, 6% DV calcium, 10% DV iron. slow cooker recipes, crockpot recipes


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