Crockpot Chicken

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.