To see my updated version of this recipe, click here.
Alright, I’ll admit it. I’ve been holding out a bit. Cookies and cupcakes are nothing, simply boredom treats. Admittedly, I have not had access to my own cooking supplies, but yesterday I decided it was time to man up and make something real. So, I made dinner for my family last night, to take the ease off my darling mother.
My mom was very excited when I told her I was going to make a crock pot chicken. I asked how many breasts she thought I should cook, I said I was thinking three or four since my dad is off hunting and it would just be my mom, my brother, and I. After she poked some fun at me, she said at least six, and that she’d prefer eight. Yes, eight chicken breasts for three people. Alright Mom, whatever you say! Now I’m glad I did because we ended up feeding my dear friend Kimmy and my brother’s friend Zach. But we’ve still definitely got leftovers.
I always think it’s necessary to throw some veggies into the crock pot along with my meat of choice, so today I chose onions, red potatoes, and carrots.
Now dump all of those deliciously fresh veggies into the crock pot. Have your mom juice a lemon or two (I chose two). Set that aside for now.
Now, season all four (or eight, in our case) of the chicken breasts with salt, pepper, and Italian seasoning.
Lightly brown the breasts in a nice big skillet in two tablespoons of butter. Since I couldn’t fit all the breasts in the skillet at once, I added a little bit of butter as I went.
This is when it starts smelling really good. Put all those nicely seasoned breasts into the crock pot. It was definitely a struggle to fit them all in there.
Now, deglaze the same skillet, without washing any of the buttery, herby goodness away, with a half a cup of white wine. Add the lemon juice, some chicken broth (I like this stuff), and garlic and bring to a boil.
Mmmm. Alright, so after you bring this fragrant goodness to a boil and the garlic has started to brown, dump it onto the chicken and veggies in the crock pot. I had to add the rest of the box of chicken broth, and it still didn’t quite cover all the chicken. If you’re only doing four breasts you should have plenty, though.
I let it cook on low for about six hours. I say the longer, the better, and it made the house smell divine. Here it is at about hour three.
Once the liquid started getting all bubbly, it covered the chicken entirely.
Six hours later, here’s what we’ve got.
My mom made beautiful fall decorations for her space at Monticello (which you should check out, by the way) and I felt like I should include them in these photos some how 🙂
And that I should include Kimmy, too.
I love crock pots.
Lemon Garlic Crock Pot Chicken
2 tsps. Italian seasoning
Salt and pepper
2 chicken breasts, fat trimmed
1 Tbsp butter
1/4 cup white wine
1 cup chicken broth
2 Tbsp fresh lemon juice
3 cloves minced garlic
Chopped veggies of your choice; potatoes, carrots, and onions suggested
Place chopped veggies in the crock pot. Next, season the chicken breasts with Italian seasoning, salt, and pepper. Melt the butter in a skillet over medium high heat. Brown both sides of the chicken breasts in the skillet and place in the crock pot. Without washing the skillet, deglaze it with white wine. Add the chicken broth, lemon juice, and minced garlic. Bring to a simmer. Pour chicken broth mixture over chicken and veggies in the crock pot. Cook on high for three hours or low for at least six hours.