Instructions: *NOTE: Original recipe used 3 lb chicken. I used a combo of skinless thighs and breast halves.

**NOTE: Original recipe used butter

Rinse off the chicken & pat dry. Season with salt & pepper. In a skillet, brown chicken in butter & place in the slow-cooker.

Saute onion and mushrooms in the skillet. Add white wine to skillet and stir, scraping to remove all of the brown stuff stuck to the bottom of the pan! Pour all of that over the chicken and sprinkle with the Italian seasoning. Cover and cook for 3 to 4 hours on HIGH.

Serve over rice (spoon sauce over top) & little sweet english peas

(optional).

4 to 6 servings

This was incredibly good. Very tender and moist. Easy to put together and then just forget about it till the timer goes off.

NOTES : We had this last night with Reggies Easy Chicken in Wine for the Slow-Cooker. This one is really a keeper. Naturally, I made a few little changes. I used just chicken thighs instead of a breast/thigh combo as we like thigh meat better. Also, I halved the recipe except for the mushrooms - used more than twice the amount called for as we love mushrooms. Oh, and found myself to be out of Italian Seasoning, so I used marjoram, thyme, oregano and a bit of tarragon (all dried). Instead of salt and pepper I used Tony Chacheres.

Ross scarfed down this one with not a single suggestion for improving it! [Lou Parris (lbparris@earthlink.net)]

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