We were so blessed with friends who brought us meals after baby girl was born. It was so nice to see someone at the door in the afternoon with a delicious dinner. To all of you who brought food for us, thank you! Baby girl has been so good and so easy going but early evening / dinnertime is her fussiest, most restless time of day and getting supper on the table, even a couple of times a week, has been a challenge.
I decided to return to my old strategies of planning a weekly menu and making supper earlier in the day . . . at least prepping or assembling what I can or using the crockpot. When I was looking through the blog, I couldn't believe that I haven't already shared this recipe. It's my all-time favorite crockpot meal - tasty, super easy, and usually turns out great. Another bonus to the crockpot when it's hot outside is that your whole kitchen doesn't heat up from having the oven on.
I like to serve this recipe with mashed potatoes and use the leftover sauce like gravy. Putting a little rosemary into the mashed potatoes goes well with the chicken.
Crockpot Chicken ala Bec
2-5 boneless skinless chicken breasts
2 T butter
1 can cream of celery soup
1/2 c. dry white wine
1 tsp. rosemary (fresh or dried - use more to your taste)
1 tsp. worcestershire sauce
1/4 tsp. garlic powder (or 1 clove minced garlic)
Rinse the chicken breasts, pat dry, and place in the crockpot. In a saucepan, combine remaining ingredients and heat until smooth and hot. Use a whisk if necessary. Pour over chicken. Cover and cook on low for 6-8 hours. You may want to stir the sauce before removing the chicken.