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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.