Chicken and Vegetables in Wine Sauce

Hubby gets home at varying times due to the travels he has for his job.  Combine that with sometimes needing to go right back out to teach a drum lesson and it can make for an interesting event actually having a quick meal together.  Enter the slow cooker.  I often cook in the slow cooker and turn it to warm when almost done so I can plate quickly and we can eat together.  Even better is that most of my recipes make at least 4 servings, so we have leftovers.  This is especially nice because the drum lessons occur on Tuesday and Wednesday, so one quick meal serves for two nights.  More than 4 servings?  No problem - I have a lunch.

  2 Cups Small Red Skin Potatoes,                                 1/2 Tsp Dried Rosemary

  -Halved                                                                     1/2 Tsp Thyme

  1 1/2 Cups Baby Carrots                                            1/4 Tsp Black Pepper

  1 1/2 Lb Chicken Thighs, Skinless                               2 Clove Garlic, Minced

  -& Boneless                                                              1 Cup Chicken Stock

  1/2 Tsp Dried Parsley                                                1/2 Cup White Wine

  1/2 Tsp Salt                                                                             

In a 5 quart slow cooker, place potatoes and carrots.   

  

Place chicken on top of vegetables.  

Combine salt, rosemary, time and pepper in a mortar and lightly crush with the pestle.   Don't have a mortar and pestle?  NO PROBLEM - put them in a zip top bag and lightly roll with a rolling pin or heavy can.

Sprinkle over chicken.  Add minced garlic.  Add broth and wine.  Cover and cook on low high for about 4 hours or low for about 8 hours.