Shelly's Recipe

BAKED CHICKEN AND SUMMER VEGETABLES - Crockpot

Category: Chicken

A bit of olive oil
3 lbs. Chicken, cut up
2 Tbs. Dijon mustard
Salt and pepper
1 tsp. thyme
1 onion, cut in thick wedges
4 large cloves garlic, minced
Red bell pepper, sliced
Green bell pepper, sliced
1 can diced tomatoes, drained (or use fresh, chopped tomatoes)
1/2 cup white wine

Rub the inside of the crockpot with olive oil. Rinse and pat the chicken pieces dry with a paper towel. Rub the undersides of the chicken with dijon mustard and sprinkle with salt, pepper and thyme. Place them in the bottom of the crockpot, skin side down. Put the veggies and wine on top of the chicken. Cover and bake on high for 5 hours or so. Or bake on low 7-8 hours. Serve with angel hair pasta or baked potatoes.