Crockpot French Herbed Chicken

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I adapted debbie r’s recipe #181961 for the crockpot for zwt8’s “a french love affair challenge.” debbie’s original recipe says to discard the celery before serving. You can see from my photo that i left it in because i like celery a lot. It was not pretty cooked so i highly recommend discarding it before serving! The only changes i made to the ingredients was to skin the chicken and coat it with seasoned flour before browning and i increased the quantity of wine and seasonings just a little. i used a pinot grigio wine instead of sauterne white wine because i normally don’t use sauterne, although i’m eager to try it in this dish. I served this on a bed of brown rice couscous although it would be great on pasta or white rice. I cooked on high for 4 hours but it could have cooked less, so i would try somewhere between 3-4 hours. I didn’t test it on low setting, which i’m sure would work, just not for a full 8 hours. This is chicken after all! Thanks, debbie, for inspir

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Steps

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In shallow bowl or pie plate , dredge chicken in seasoned flour.

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Heat a tablespoon of the oil in a large skillet over medium-high heat.

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Brown chicken in hot oil , in batches , adding more oil if necessary.

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Remove to crockpot.

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Drain excess fat from skillet.

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Add carrots , onions , mushrooms , and celery and saut over medium heat a couple of minutes to soften the vegetables a bit.

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Add wine and seasonings and bring just to the boiling point.

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Allow to boil a minute or two in order to thicken and reduce the sauce a little.

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Pour over chicken in crockpot , including any bits left on the bottom of the skillet.

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Cover and cook on low setting for 3-4 hours.

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Remove bay leaf and celery before serving.

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Ingredients

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roasting chickens, seasoned flour, olive oil, carrot, onion, mushrooms, celery, sauterne white wine, fresh parsley, dried thyme, bay leaf, pepper