This is one of those really simple dishes that is chock full of flavor simply by way of the ingredients themselves. You'll notice the only spices are a bit of salt and lemon pepper, allowing everything else to shine in its natural glory. Enjoy!
- 1.75 - 2 lbs brined chicken breast
- 1 tbsp lemon pepper - I use FreshJax... great blend and the company donates meals to kids in need.
- 2 onions cut in quarters or eighths
- 6 cloves garlic diced
- 1/2 cup white wine (Not cooking wine - too much salt)
- 1 can whole tomatoes, drained and halved
- A handful of fresh basil leaves
- 2 tbsp olive oil, salt & pepper
- 4 cups water
- 1tbsp salt
- 1 lemon
Brining the Chicken
Trim the breasts of fat and junk. Lay breast flat,
cut in half lengthwise and then cut halves into stew size chunks.
Mix 4 cups water with 1 tbsp regular salt and fresh squeezed juice from 1 lemon.
Add chicken to brine, stir a little so chicken pieces are in brine on all sides.
Refrigerate and let sit for 1 hour.
When time's up, pour chicken into a colander and give a quick rinse to remove most of the salt.
Gather the Slow Cooker Components
Place drained & rinsed chicken in large mixing bowl. Add olive oil and lemon pepper... mix. Heat a large skillet on medium high and sear the chicken on all sides. Spray the slow cooker with cooking spray and place chicken in bottom of pot.
Add wine, garlic and onions to skillet and stir/toss over medium heat until slightly browned.
Spread evenly over meat.
Cover with a layer of basil leaves and then tomatoes, cut side down.
Sprinkle with kosher salt as you see fit and cook on low for 5-6 hours.
Gently break up the tomatoes before serving and fold in carefully with the chicken.
Serve with fresh broccoli and quinoa or barley made with a chicken broth.
