Slow Cooker Chicken with White Wine Sauce

Moms are good for lots of things. They’re always happy to offer opinions on outfits. They always send you home with more leftovers than you need. And, they don’t complain when you raid their cookbook shelf for new ideas.

I haven’t wanted to cook much lately – especially by the end of the day – so I’ve been seeking out dinners that will be on the table shortly after I get home. When I was flipping through the slow cooker section of the Sandra Lee Semi Homemade The Complete Cookbook at my Mom’s a few weeks ago, this recipe caught my eye. It’s quite different from any other slow cooker recipe I’ve made and I really loved it.

The recipe calls for dry white wine but I used a Riesling because that’s what we had in the fridge. It came out great. I’m sure this would be fine with whatever white wine you have handy. Don’t want to use wine? Chicken broth would be a good substitute.

Slow Cooker Chicken with White Wine Sauce
(adapted from Sandra Lee Semi-Homemade The Complete Cookbook)
Serves 2

12 pearl onions, peeled
2 strips bacon, chopped
2 chicken breasts
Salt & Pepper, to taste
1 can cream of chicken soup
1 c. dry white wine
2 t. Italian seasoning
2 t. minced garlic

In a frying pan, fry up the bacon. Remove from pan and drain fat, leaving about 2 tablespoons. Season chicken with salt and pepper and brown in remaining bacon grease.

Add onions and browned chicken to slow cooker. Sprinkle bacon pieces over the top.

In a separate bowl, whisk together soup, wine, Italian seasoning and garlic.  Pour over chicken.

Cook on low for 8 hours.

21 thoughts on “Slow Cooker Chicken with White Wine Sauce

  1. Pingback: Most Popular Recipes of 2012 | Kate's Recipe Box

  2. Pingback: Chicken with White Wine Sauce – 100 Days of Summer Slow Cooker Recipes

  3. I was ready to try this for tonight’s dinner and this came up in my mind that I never asked anyone. It seems like the new slow cookers are hotter than the old ones. I think if I made this recipe, I’d have chicken jerky. It’s too bad that you can’t assemble it and turn it on in the morning and come home to a nicely cooked dinner. I think that I would have to be home to turn it off after three hours.

  4. I usually steer clear of any recipe that calls for cooking before the crockpot because I prefer to dump and go. What is the benefit of browning the chicken? Looks like a Tasty meal!

  5. Do you have a gluten free substitute for cream of chicken soup? Most things I can get or figure on my own but have not yet done cream of chicken. Thanks

    • I use boneless skinless chicken breasts because I don’t like picking around bones. Bone-in would work just fine, though!

  6. I’m trying your recipe out tonight. Can’t wait to try it. Looks good. Also Just wanted to let the people asking about gluten free alternatives know that the company “Pacific” makes a gf organic condensed cream of chicken, cream of mushroom & cream of celery soup. They are very good & I am able to buy them in my regular grocery store. My husband has had celiac disease for over 20 yrs. so am alway looking for products that help me reduce my time in the kitchen. Hope this helps.

  7. In addition to my reply earlier I forgot to mention that the soup comes in a 12 oz carton not a can. Also if your store doesn’t carry it you should be able to put in a request to start carrying it. Good luck! It’s good.

    • I don’t see why not! You’d just have to keep an eye on it and possibly adjust the cooking time. If you try it, let me know how it goes!

  8. Pingback: Most Popular Recipes of 2012 | Kate's Recipe Box

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