Post by bean on Mar 9, 2007 14:33:07 GMT -5
I double the sauce & add a handful of Thai peppers. We love it served it with rice & egg rolls.
Chicken at a Whim
4 to 6 chicken breasts, boneless/skinless
1 onion, sliced
1 cup dry white wine
15-oz can chicken broth
2 cups water + 2 chicken bouillon cubes
6-oz can sliced black olives, undrained
1 small jar artichoke hearts, chopped
2 to 5 garlic cloves, minced
1 cup elbow macaroni
salt & pepper to taste
1 envelope dry savory garlic soup (or onion)
Place chicken in crockpot, layer onions. Combine remaining ingredients, except dry soup mix and pour over chicken. Sprinkle with dry soup. Cover & cook on low about 6 hours, until chicken falls apart.
*The noodles over cook a bit much, so you may want to leave them out or cook them separately.
Chicken at a Whim
4 to 6 chicken breasts, boneless/skinless
1 onion, sliced
1 cup dry white wine
15-oz can chicken broth
2 cups water + 2 chicken bouillon cubes
6-oz can sliced black olives, undrained
1 small jar artichoke hearts, chopped
2 to 5 garlic cloves, minced
1 cup elbow macaroni
salt & pepper to taste
1 envelope dry savory garlic soup (or onion)
Place chicken in crockpot, layer onions. Combine remaining ingredients, except dry soup mix and pour over chicken. Sprinkle with dry soup. Cover & cook on low about 6 hours, until chicken falls apart.
*The noodles over cook a bit much, so you may want to leave them out or cook them separately.