CROCK POT WEDNESDAY and Braised Chicken Breasts on a Bed of Vegetables

Welcome Back!

Thanks for joining me for another year of Crock Pot Wednesdays.  I’m always on the lookout for new and flavorful ways to utilize my slow cookers, and I hope you will feel comfortable sharing your ideas.  It’s called Crock Pot Wednesday, but feel free to enter whatever favorite strikes your fancy as well.

Each time you link up and share this month will net you an entry for a Bed, Bath and Beyond gift certificate.  I will randomly draw from “the hat” at the end of November for the $25 prize. 

This easy-to-fix but great to eat idea comes from Beth Hensperger’s Not Your Mother’s Slow Cooker Family Favorites.  I highly recommend it for its variety and simplicity.

Braised Chicken Breasts on a Bed of Vegetables

Serves 4

2 large white or sweet onions, sliced
4 cloves garlic, slivered
2 large red bell peppers, seeded and sliced into 1/2-inch-thick strips or rings
1 large green bell pepper, seeded and sliced into 1/2-inch-thick strips or rings
4 boneless, skinless chicken breasts halves, rinsed, patted dry and trimmed of fat
1/2 cup water or low-sodium chicken broth
1 lemon, halved
2 Tablespoons olive oil or unsalted butter cut into pieces
Freshly ground black or white pepper

Coat the insider of the crock with butter-flavored or olive oil nonstick spray.  Arrange the onion slices in the bottom of the cooker.  Sprinkle with the garlic, then arrange the bell peppers on top.  Place the chicken breasts on top of the vegetables; pour in the water.  Squeeze the juice from the lemon halves over the breasts, then drizzle with the olive oil or dot with the butter.  Sprinkle pepper over all.  (You can leave the lemon halves in the crock for extra flavor.)

Cover and cook on HIGH for 3 to 3 1/2 hours or until the chicken is tender and cooked through.  Check for doneness at 3 hours.

When the chicken is cooked, remove it with tongs and place on dinner plates.  Serve with lots of the vegetables and the juices from the crock spooned over. 

Serve with steamed brown rice or whole-wheat couscous.

Don’t be tempted to cook this on LOW for longer periods.  The chicken will likely turn out stringy if you do.

I hope your week is going well and that you will find the time to share with this week’s edition of Crock Pot Wednesday.  I look forward to what you have to say.

Linked to:
Tuesdays at the Table
Tempt My Tummy Tuesdays