By Kittencalskitchen on July 28, 2006
Photo by Sage
Photo by Sage
"You can increase the chicken amount and all other ingredients slightly. If you do not want to use wine you can use 1/4 cup more chicken broth (1/2 cup broth). For a browned skin the chicken pieces must sit on top of the veggies. Adjust the garlic, thyme, salt and pepper to taste"
Serving Size: 1 (618 g)
Servings Per Recipe: 3
"Very nice recipe. It was seasoned very well. Great for a meal in one. Thanks for posting."
"Great way to get a complete meal easily. The chicken did brown up nicely and there was very tender. Great flavors complementing one another. Thank you!"
"I used this recipe for the method only so am not assigning stars at this time. I was preparing a different recipe for an herb-roasted chicken when suddenly my plans changed for the day. I needed to find a recipe that I could adapt to cook the chicken in the crockpot instead and luckily, I found this. I like that this dish has the potatoes and veggies included in it, the textures were perfect after cooking on low for about 6 1/2 hours. When I got home, the entire meal was ready to serve! (I did omit the peas, as I thought they would end up mushy by the time I got home.) I will definitely make this again following your recipe as written and adjust the rating to give it the stars that it deserves. Thanks Kitten."
"Great Recipie! My husband who is very critical of my cooking loved it! I set the pot on high for 4 hours instead of low for 8 and the chicken was still very moist. Thanks for a wonderful meal! Laura"
"This was really good. On the bottom of the slow cooker I added mushrooms and celery to the the onions(did not use butter).Add carrot halves and topped it with the chicken, surrounded all with potato halves; I also added lots of chopped fresh herbs.It came out so good you have no idea.Another great recipe for my slow cooker! Thanks for posting. Rita"