I had chicken breasts that I wanted to prepare (for dinner and use leftovers for lunches), when it occurred to me that using the slow cooker would make my life a lot easier.
Instead of a standard broth, I thought this would be the perfect opportunity to use leftover wine I had in the refrigerator.
That cracks me up.
Anyways, I kept it simple—so the chicken could be used in a variety of ways.
I placed a sliced onion at the bottom of the slower cooker. Then I added 1.5 lbs of frozen chicken breasts. I poured a little more than 1 cup of leftover white wine over the chicken, and topped with black pepper, salt and some all-purpose seasoning blend.
FYI, I’m not a huge white wine drinker, but Loredona Viognier is incredible. It’s what we served at our wedding, and it’s one of only two white wines I truly enjoy. I’ve been told that it’s no longer being made–so if you see it, buy now!!!
I set the slow cooker on “low”, and let it go for the day. By dinner time, our home smelled fantastic.
The chicken was so tender, it just fell apart. That night, we simply had the shredded chicken with some roasted brussels sprouts.
We’ve used the leftovers in sandwich wraps, on a salad, and even just served with a bit of barbecue sauce and a vegetable side.
In other news, I’m excited to announce that as of this morning, I have earned my initial certification as a health coach! I still have 6 months of classes before I graduate with a full certificate, but now I may begin seeing clients if I’d like, and practice all I’ve been learning. I’m thrilled!!