Chicken Cassandra
Sautéed chicken nestled on herbed rice with stewed tomatoes, white wine, and Brussels sprouts, slow-cooked until the flavors meld into something truly special. Set it and savor it.
YIELD
8 servingsPREP
20 minCOOK
READY
Some slow cooker recipes just dump everything in and hope for the best. This one earns its flavor.
Chicken pieces get a quick sear in Italian dressing (trust the process), then rest on a bed of long grain rice simmered with stewed tomatoes, dry white wine, and a hit of Italian seasoning.
The Brussels sprouts tuck in alongside everything, soaking up all that savory, wine-kissed broth as it cooks low and slow.
Feeds a crowd of eight, and all you need is 20 minutes of actual hands-on work.
Kitchen Tips
- Searing the chicken in Italian dressing adds a tangy, herbaceous crust you won’t get from plain oil
- Break apart frozen Brussels sprouts before adding so they cook evenly
- Use a dry white wine you’d actually drink; the flavor concentrates as it cooks
Ingredients
Directions
Rinse chicken pieces and pat dry.
In skillet, sauté chicken in Italian salad dressing over medium heat.
Mix rice, tomatoes, wine, seasonings and Brussles sprouts in crock-pot.
Top with chicken.
Cover and cook on LOW setting for 4 to 6 hours.
Comments
Used all chicken breasts-cut into pieces and used frozen peas and pearl onions.it turned out great--will make it again!