I think I got this recipe out of the Family Circle magazine, but it was amazing!!! Adam is not a fan of slow cooker meals all the time, but we both agreed that this is one I will have to make again. Even the kids ate bites of it, okay, so not the mushrooms or the onions, but they ate the chicken and rice. That is always a good sign, right????
Here is the recipe!
4 boneless chicken breasts
16 oz. pkg. sliced mushrooms (I used fresh)
15 oz. jar pearl onions (not all my grocery stores had these)
1/2 cup dry white wine (2 buck chuck from Trader Joe's)
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 bay leaf
1 cup chicken broth
1/3 cup all purpose flour
optional: fresh parsley, chopped
Place chicken in a 5 quart oval slow cooker; top with mushrooms and onions. Drizzle with wine, and sprinkle with thyme, salt and pepper; add the bay leaf. Stir together broth and flour, and pour into slow cooker. Cover and cook on high one hour; reduce heat to low and cook 3 hours. Discard bay leaf. Serve over rice, sprinkle with parsley, if desired.