4 chicken breasts, skinless
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon extra virgin olive oil
1 small onion, peeled and diced
4 cloves garlic, peeled and minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
1 cup white wine
3/4 cup chicken broth
1/3 cup all-purpose flour
salt and pepper to taste
Season chicken breasts with
salt and pepper. Heat oil in a large skillet
over medium-high heat. Place the chicken
breasts in the skillet and sear for 2 to 3
minutes a side or until lightly golden.
Place the onions, garlic, rosemary, thyme,
and oregano in the bottom of a slow-cooker.
Add the seared chicken breasts on top of the
onion, garlic, and herbs.
In a bowl combine the white wine, chicken
broth, and flour. Stir until the flour
dissolves. Pour the mixture over the
chicken. Cover and cook for 8 hours on low
or 4 hours on high. Serve with rice, pasta,
substitute dried herbs for fresh:
If a recipe calls for fresh herbs, but you
only have dried herbs on hand, just replace
the fresh herbs in your recipe with one
third as much of the dried equivalent.
Example: Your recipe calls for a Tablespoon
of fresh thyme, so you would use 1 teaspoon
of dried thyme in its place.