Preparation:
Rinse off the chicken and pat dry. Season with salt and pepper. In a skillet, brown chicken in butter and place in the slow-cooker. Saute onion and mushrooms in the skillet. Add white wine to skillet and stir, scraping to remove all of the brown stuff stuck to the bottom of the pan! Pour all of that over the chicken and sprinkle with the Italian seasoning. Cover and cook for 3 to 4 hours on high. Serve over rice (spoon sauce over top) and little sweet english peas. 4 to 6 servings |
