Brown 1 lb of chicken boneless chicken tenders (season with poultry seasoning or onion and garlic salt)
1 container fresh button mushrooms, halved
1 red onion, chunked
3 cloves garlic, minced
1 bay leaf (remove before eating)
Mixture of red, green, yellow and orange sweet peppers (I love the mini one, if you can find them) cut into inch sized pieces
2 cups chicken stock
1/2 cup white wine
Combine all ingredients in a slow cooker and cook on low for 6-8 hours. Half hour before serving thicken with 1 cup of chicken stock thickened with cornstarch. Serve over rice.
No comments:
Post a Comment