Crock Pot Herb Chicken

Cold weather is the perfect time for a warm comfort-food casserole. I reduce this recipe by half for just the two of us. My man appreciates a hearty meal after he’s done shoveling up a foot of snow. I appreciate my man.

Crock Pot Herb Chicken

1 can cream of celery

1/2 cup dry white wine or sherry (have a sip for yourself)

a dash parsley

a dash thyme

Dash pepper

4 chicken breasts

1 ½-2 cups seasoned stuffing crumbs

4 knobs butter

Combine the soup, wine, parsley, thyme, and pepper.
Sprinkle 1/2 cup of the stuffing crumbs over the bottom of the cooker and add two knobs butter.
Top that with half of the chicken, then half of the remaining stuffing crumbs.
Drizzle with half of the remaining butter and spoon half of the soup mixture over that.
Repeat with remaining chicken, stuffing crumbs, butter, and soup mixture. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.
Sprinkle a bit of parsley on top when serving. It looks pretty.

Options: Substitute chicken broth for wine, use cream of anything else instead of cream of celery.

Make it a meal: Serve with French bread and spinach and roasted potatoes or brown rice.

Wine: Sauvignon Blanc, or whatever you put in the recipe.