1/4 cup dry white wine
2 tablespoons chopped dried parsley
2 teaspoons dried basil leaves
1 teaspoon dried oregano
pinch of crushed red pepper flakes
20 cloves of garlic
4 ribs celery, chopped
6 boneless, skinless chicken breast halves
1 lemon, juiced and zested
fresh herbs, optional
combine wine, dried parsley, dried basil, dried oregano, and dried red peppers in a large bowl.
add garlic cloves and celery. coat well.
transfer garlic and celery to a slow cooker with a slotted spoon.
add chicken to herb mixture. coat well. place chicken on top of vegetables in slow cooker.
sprinkle lemon juice and zest in slow cooker. add any remaining herb mixture.
cover. cook on LOW for 5-6 hours or until chicken is no longer pink in center.
garnish with fresh herbs if desired.
6 servings
For browned chicken, saute uncooked breasts in a large skillet in 1 tablespoon olive oil over medium heat. Cook for 5 minutes on each side, or until golden brown. Then proceed with steps above.
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