1 lb. boneless, skinless chicken breasts
1 pt. white button mushrooms, halved
1 small onion, chopped
3 cloves garlic
4 each red potatoes, halved
1 Tbsp. herbs de provence
4 each carrots, cut into 3-inch pieces
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 slow cooker liner
2 c. champagne or sparkling white wine
Remove giblets from chicken and discard. Cut chicken into 4 to 8 pieces. Place potatoes, onion, garlic, and carrots into a lined crock-pot.
Season chicken with herbs de Provence salt and pepper. In a large sauté pan over Medium-High heat, sear the chicken on all sides until a golden brown color is achieved. Place each browned piece of chicken into the lined crock-pot. You may need to adjust heat periodically so you do not burn the bottom of the pan.
Once all the chicken has been thoroughly browned add in the halved mushrooms. Cook 5 minutes stirring frequently or until mushrooms have browned.
Pour the champagne into the hot pan with the mushrooms. Let it simmer for 2 minutes then remove from heat and pour into the lined crock-pot on top of the chicken. Cover and cook on low until chicken is fork tender.
Calories: 230, Total Fat: 2g, Saturated Fat: 0g, Sodium: 250mg, Carbohydrates: 28g, Dietary Fiber: 3g, Protein: 16g