Wednesday, September 21, 2011
A friend gave me this recipe a few years ago. I've tweaked it to my liking. This recipe is cooked in a crock pot on low heat. This wonderful stew will smell your house with a heavenly aroma and your taste buds will come alive, awakening them to the flavor of rosemary and white wine. Serve over linguine and grated parmesan cheese on top.
1 Family Pack Boneless, Skinless Chicken Breasts (at least 5 Breasts)
1 Package Fresh Cut Butternut Squash and/or Sweet Potato Chunks (cut 1 whole squash into chunks, or 3 skinned sweet potatoes into chunks)
1 Package Sliced Mushrooms (large or small depending on how much you like)
1 1/2 cups cut carrot chunks (1/2 inch pieces)
3 shallots, chopped
2 Tbsp. minced garlic
1 1/2 cups dry white wine (Sauvignon Blanc or other dry wine)
1 1/2 cups water
2 Tbsp. Dried or Fresh Rosemary
1 tsp. salt
1/2 tsp. freshly ground pepper
1. Cut chicken breasts in half. Place all ingredients in slow cooker; stir to combine. Cook on low 5-6 hours. Serve stew over linguine; shred chunks of chicken with fork if you like. Top with lots of grated parmesan cheese.