You will need:
3-4 skinless chicken breasts with bone still in
1 medium yellow onion, chopped
4-5 cloves garlic, minced
4 cups low sodium vegetable broth
8 oz can of tomato sauce
1/2 cup white wine
1 tsp salt
1 tsp black pepper
1 tsp sage
1 tsp rosemary
1-2 bay leaves
2 tsp Herbes de Provence (optional)
Start by preparing the crockpot, making sure it is clean and spraying a layer of non-stick cooking spray inside the crock.
In a large frying pan, heat a few tablespoons of olive oil over a medium-high heat. Prepare chicken breasts by cutting off any fat. Once pan is hot, saute the chicken breasts for a few minutes on each side until slightly golden brown. Place chicken breasts in crockpot.
I had to cook them two at a time instead of all at once. Make sure to not crowd the pan!
In the same pan you sauted the chicken, saute the onions for a few minutes over medium heat. Then turn heat down to lowest setting and add garlic to the pan. Let cook for about a minute, stirring all the while to prevent the garlic from burning. Add garlic and onions to crockpot.
Cook on low for 6 hours.
Remove chicken breasts from the crock and remove the meat from the bone. The chicken should be so tender it will shred right off the bone. If you have large pieces of chicken like we did, you may want to cut the chicken up a little to make them easier to eat with a spoon.
Discard bones and any other pieces you may not want in the soup. Place desired piece of chicken back in the crock and let cook for another 20 minutes.
Serve hot with some crackers or some homemade bread.
- The Pink One