This is a sweet little cut & paste from a post I made on a different blog back in 2007. I was a nursing first time mom back then (as you can tell by my sheer enthusiasm for food, haha) eating everything in sight. I remembered this being delicious and I have hunted high and low for this recipe and thought I had lost it. Very happy to find that the internets didn’t swallow it whole.
So, you know what I hate? When you see a magazine or something when your out that advertises recipes that have “all the ingredients already in your pantry!” Inevitably, I am one of the 1% of people that don’t stock creme fraiche, or fresh tarragon, or something else. You know, I’m not going to go out and spend $40 to stock my pantry with things to make something that I’m not even sure will taste good. Grr.
Now, I saw one of those little 5×7 paper magazines at the checkout last week, you know the ones… “Thanksgiving,” “Best Loved Foods,” “One Pot Meals,” etc. Anyway, this one was for slow cookers. I pink puffy heart my Crockpot. Seriously. So I was intrigued. Having been bested far too many times by deceptive covers, I flipped through it before deciding to spend Matt’s hard earned $4 on it…but it actually looked good!
I came home and ripped out all the recipes that looked worth my time. So, tonight, I’m making Chicken Mediterranean. And (gasp), I really did have EVERYTHING in my kitchen already!
- 3 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 c. white wine (optional. I optioned to include 2/3 c. pinot grigio, but that is just me)
- 1 1/2 c. fat free, low sodium chicken stock
- 1 tsp dried basil
- 1/2 c. chopped sun dried tomatoes
Cut the chicken breasts in half. Heat oil in skillet and brown chicken in skillet on all sides. Transfer chicken to slow cooker.
Add garlic, wine, chicken broth and basil to skillet and bring to a boil. Pour over chicken and scatter tomatoes on top. Cover and cook on low for 4-6 hours.