Italian Chicken Chardonnay
Total TimePrep: 20 min. Cook: 5 hours
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.