I adapted this recipe for the crockpot by making just a few changes in it. The original recipe comes from Country Gourmet Cookbook. The instructions weren’t really complicated but there were several steps that involved baking the chicken skin-side down for a while, then flipping it, deglazing the pan… I cut out all of that by using the crockpot. The results were delicious and much easier than the original. The only thing lost was that the chicken didn’t really brown as it would in the oven.
Notice the ziplock bag of wine in the ingredients photo. I found out recently that you can freeze wine. I froze mine in 1/2 cup quantities. It thawed out quickly on the counter while I prepped the ingredients. This is a good money saver for me. I like to cook with wine, but we don’t often drink it. Buying a whole bottle for one recipe is an expensive thing to do, but freezing it for multiple recipes makes cents (ha! a pun. sorry, I couldn’t resist.)
Baked Chicken with Summer Vegetables in the Crockpot
- about 3 pounds of chicken I used a whole chicken, cut up
- a bit of olive oil
- 2 Tbs. dijon mustard
- salt and pepper
- 1 tsp. thyme
- 1 onion cut in thick wedges
- 4 large cloves garlic minced
- red bell pepper sliced
- green bell pepper sliced
- 1 can diced tomatoes drained (or use fresh, chopped tomatoes)
- 1/2 cup white wine
- Rub the inside of the crockpot with olive oil.
- Rinse and pat the chicken pieces dry with a paper towel.
- Rub the undersides of the chicken with dijon mustard and sprinkle with salt, pepper and thyme. Place them in the bottom of the crockpot, skin side down.
- Put the veggies and wine on top of the chicken.
- Cover and bake on high for 5 hours or so. Or bake on low 7-8 hours.
- Serve with angel hair pasta or baked potatoes.
Great crock recipe! I bet the flavor of the Dijon was nice in there! I love Dijon!
super tasty looking….good one….and I love me a crockpot recipe…
That looks good! And I love crockpot recipes…AND I have all the ingredients. Gosh I love when that happens.
Do you think this would be ok with boneless chicken breast?
Jamie, I think it would be great with boneless chicken. Happy cooking!
I made this tonight for dinner. The only changes I made were boneless breasts and chicken broth instead of the wine (cuz I didn’t have any). I was expecting just another chicken and veggie recipe (not that that’s bad necessarily). But this was amazing! We loved it. Definitely a keeper!
What wine do you buy?
I’m not good at choosing wine. I usually just pick something cheap.
Hi,I love the sounds of this recipe..I was just wondering if you could tell me an estimate on how many boneless skinless chicken breasts you would need to use if you wanted to use them instead of the bone in chicken,that the recipe calls for?
Hillary, about 2-3 lbs of bonelss breasts should do it. They are such different sizes it seems, that I’d hate to give a count. Better to go by the weight.
Hi! I am going to be joining you for the WHOLE30, although today will be my first day (and my family too!). I read a little bit here on your web site about what WHOLE30 means, and from what I can tell, it involves no sugars. Correct? If so, wouldnt there be sugar in the angel hair pasta? Or any bread item in any of these delicious meal ideas? I just want to make sure I start off right. 🙂 Thank you!!! I can’t wait to start!
Jamie, I’m glad you’re joining us! Basically, the plan has no sugars, no artificial sweeteners, no beans/legumes, no grains and no dairy. At first, it feels very restrictive (and it is). But after making a plan, there really are things to eat. I’ve got a new recipe going up tomorrow that we really liked. Good luck with it!
Thanks, I’m happy to be here! Okay, so would it be safe to say that any breads/pastas that you have in the meal plan are not part of the whole30 (because both break down to sugar)? I’m thinking maybe the pasta in this dish is for those who are doing a “half30” … 😉
Jamie, yes that’s right. Have you seen this post? It lists 31 recipes and the alterations that you’ll need to make so they are Whole30 compliant. By the way, I like the term “half30” 🙂