Crockpot Chicken with Mushrooms and Wine

I work late almost every Tuesday night, so I have been trying to use my crockpot a lot more often so we can have quick and easy dinners that still taste great on those nights.  If you are a fan of using the crockpot, you will love this dish.  If you are a bit weary of how things come out in the crockpot, like me, this recipe might very well change your opinion on the quality of food that comes out of the crockpot.  It was so good! The house smelled amazing when we got home-so we were so excited to eat-and this recipe tasted even better than it smelled!  I served it with leftover smashed potatoes but I think rice or pasta would also be a great side dish.

Whenever we use the crockpot, Matt and I like to say that Captain cooked us dinner-nice job on this one Captain! 

Crockpot Chicken with Mushrooms and Wine

6 chicken thighs, bone in, skin on

salt and pepper
2 tablespoons extra virgin olive oil
3 garlic cloves, chopped
1 (10 oz) package whole button mushrooms, halved
1 cup white wine
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon garlic powder

Brown chicken in a skillet with oil.  Remove and place in crockpot.

In same skillet, add garlic and mushrooms.  Saute until slightly browned, then add wine and cook for about 30 seconds.  Pour over chicken, then add remaining spices.

Cook on low for about 5 hours (this will vary depending on your crockpot and its size...mine is a 6.5 quart).

Source: I Was Born to Cook