This semester, it’s been a necessity for us to have crockpot meals on Wednesday. I teach labs until 6pm, and then we have Bible study at our home at 7pm – thus, the crockpot needs to make dinner for me.
I changed quite a few things up in this recipe to help make our dinnertime crunch a little easier and I will say that we were happy with the outcome.
Crockpot Parmesan Garlic Chicken – Adapted from How Sweet It Is
- 4 boneless, skinless chicken breasts
- 1 tsp. olive oil
- 4 T white wine (cooking, or a dry wine preferred)
- 1/4 tsp. salt
- 4 garlic cloves, minced
- 1 tsp. basil
- 1/2 tsp. parsley
- 1/4 C Parmesan cheese
- 1 C brown rice, uncooked
- 1 1/4 C chicken broth
- 2 C broccoli (or other veggies of your choice)
Lightly spray the bottom and sides of your slow cooker with cooking spray. Then, place the rice along the bottom of the insert.
Pour the 1 1/4 C chicken broth carefully over the rice. Top the rice with chicken breasts.
In a small bowl, mix together 1 tsp. olive oil, 4 T white wine, 1/4 tsp. salt, 4 garlic cloves minced, 1 tsp. basil and 1/2 tsp. parsley.
Pour the marinade over the chicken & rice.
Cover and cook on low for 6-8 hours.
Steam your veggies and then serve them along with the chicken and rice mixture.
Top with Parmesan cheese for serving.