I was looking at a pretty busy day ahead us…school drop-offs, pick-ups, doctor appointments, ballet, you name it! So I knew it was going to be a Crock Pot day. This recipe is from Martha Stewart and I did adapt it slightly – I used chicken breasts instead of a whole chicken (easier on me), less onion (because I know my family) and substituted minced garlic instead of just halving whole cloves.
I served my chicken over mashed potatoes and my husband was even blown away – what resulted was a meal that tasted like I spent hours roasting a chicken, complete with gravy! Which by the way, is also super simple – made right in the Crock Pot at the very end.
Spray Crock Pot with non-stick cooking spray. In the bottom of the Crock Pot, place the onions, garlic and thyme; season with salt and pepper. Place the chicken breasts on top of bottom layer. In a small bowl, whisk to combine the wine and flour. Pour over top of chicken. Cook on high about 3 1/2 hours (7 hours on low). Remove chicken and slice (or shred) on a platter.
To make more gravy: In a small bowl, combine the chicken broth and 1 or 2 tablespoons of flour. Pour into the bottom of the Crock Pot, whisking to combine the leftover juices with the chicken broth. Scrape up any brown bits that are stuck the bottom or sides. Season with more salt and pepper to taste. Pour some over the plated chicken. Serve chicken over mashed potatoes with more gravy.