Crockpot Chicken and Mushrooms

It isn't easy to get a delicious, healthy meal on the table at the end of a long workday. Sometimes I wake up in the morning and I'm already exhausted by the thought of whipping something up from my fairly barren pantry. If you can muster the strength to throw this meal together in the crockpot in the morning, you will be greeted with a delicious dinner when you get home for very little effort. I have a small crockpot that I use to cook a meal for 2, but any size crockpot will work for this. You may want to add a bit more liquid if your crockpot is larger. I also happen to love chicken and mushrooms together. It helped that mushrooms were on sale at Safeway this week for $1. The earthy mushrooms bring body to the chicken dish so that all you need on the side is a simple salad to make this a meal. The light, white wine sauce that this dish makes all by itself in the crockpot is a highlight and I spoon it generously over everything on my plate. I use split chicken breasts for this recipe. They have their bone in, which adds great flavor and keeps the chicken moist. You could use boneless if that is what you have, but it may be more dry. You can trows them in frozen and when you get home, they are perfectly cooked. You could also add chopped potatoes to the pot and they will come out perfectly too. That would make the meal more substantial.
Crockpot Chicken and Mushrooms
Ingredients:
2 split chicken breasts (I used frozen)
1 package mushrooms (8-10)
1 small onion
3 cloves garlic
1/2 cup white wine
1 bay leaf
1 tsp. dried thyme
salt and pepper
1. Slice the onion, garlic, and mushroom caps.
2. Place the chicken in the pot with the wine. Top with onions, garlic, mushrooms, bay leaf, thyme, and 1 tsp. salt and 1/2 tsp. pepper.
3. Cook on low heat all day while you are at work (probably 9 hours or so).
When you get home, the crockpot will look something like this. Serve up with a bag-o-salad. Test the chicken and add more salt/pepper if needed. Enjoy!