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Crockpot Chicken with Vegetables and Wine (Meat)

User Rating 5 Star Rating (1 Review)


If you take 10 minutes on Friday morning to put vegetables, chicken and spices into a Crockpot, then you will come home from work on Friday afternoon to a delicious dinner. Just prepare a green salad and brown rice to complete the Friday night meal.

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes


  • 1 whole chicken (3-4 pounds)
  • 1 large onion, sliced
  • 3-4 carrots, sliced into circles
  • 3-4 celery stalks, sliced
  • 4 Tablespoons oil
  • 1/2 cup fresh parsley, chopped
  • 1 tsp. thyme
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 cup dry white wine


1. Rinse chicken and pat dry.
2. Put sliced onion, carrots and celery at the bottom of the Crockpot.
3. In a small bowl, mix the oil, parsley and spices together. Rub on the chicken. Place the chicken in the Crockpot on top of the vegetables.
4. Pour the wine on top of the chicken and vegetables.
5. Cover and cook on low for 8 hours, or until everything is tender.

Serving Suggestions: Remove the chicken and vegetables with a slotted spoon to a serving platter. Make a gravy by adding 3 Tablespoons of flour or 1 Tablespoon of cornstarch to the juices remaining in the Crockpot. Heat on high for 5-10 minutes or until gravy has thickened.

Yields: 6 servings.
User Reviews

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 5 out of 5
A fabulous light chicken recipe, Member LolaMarieBrown

I just made this today, it is a lovely chicken recipe. Very light, almost like chicken soup. My husband would prefer less thyme when I make it again. I highly recommend this to everyone. It's light, not highly spiced.

1 out of 2 people found this helpful.

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