Italian Chicken Chardonnay
One day I needed to have dinner ready when we walked in the door after work and school. So I altered a skillet dish that my family likes into this delicious slow-cooker meal, and it was ready and waiting when we got home. It's perfect for an everyday meal but nice enough for company, too. —Judy Armstrong, Prairieville, Louisiana
Reviews
This was good, but I was expecting more flavor from it. I'm leery of cooking chicken in the slow cooker because it can dry out, so I cooked it on the stove. Maybe the flavors didn't have enough time to develop. Next time I'll use the slow cooker and add a bit more spices.
Made this last night. Used boneless skinless thighs because that's what I had the most of in the freezer. Added carrots, celery and a can of garbanzo beans to make it more like a stew and avoid the pasta carbs. Cooked in the pressure cooker instead of crock. Did the chicken with the sauce, garlic, and onion for 5 minutes, released pressure. Added veggies and cooked 5 more minutes. Sauce was very good! Hubby kept commenting how good it was over and over again.
Nice flavors , next time i will use thighs and drums and more garlic , I will also add poultry season on the chicken pieces
Great recipe! Thanks for submitting
I was truly disappointed in the outcome of this recipe. Followed the recipe as specified. Although I enjoy all of the ingredients, the combination is an undesirable taste.
We didn't care for this recipe. It did not have enough flavor and the chardonnay left a bitter aftertaste. We used boneless chicken breasts but I don't think that was what affected the flavors
I made this with pinot grigio instead of chardonnay. It was very good, the only thing I might try next time is using boneless chicken (breasts & thighs) and adjusting the time accordingly. It was really easy and tasty.
Made this New Year's Day and was very impressed. Quite delicious. Only changes I made was after 5 hours in crock pot on low, I diced up the chicken and returned to pot and added 1 bag of frozen style veggies of choice. Cooked for 1 more hour. Great flavor and aroma!
I make this often and my family likes it. Sometimes I use chicken thighs instead of breasts. Also good. I have also made it in the oven rather than in the slow cooker. Equally good.. It adapts well to the time and ingredients on hand.
Definitly a "keeper" at my house. I did make it in a skillet 'cause I didn't plan ahead. I browned the chicken breasts first, removed them and cooked the veg's a bit, added the breasts back, poured the sauce over and simmered it awhile. That's probably how the original was done, I'm thinking. It had lots of great flavor. Oh, I didn't have leftover Chardonnay so used some over the hill for drinking Gewurztraminer. That worked just fine.