Baked Chicken with Summer Vegetables in the Crockpot
Ingredients
- 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
Instructions
- 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.