Saturday, June 4, 2011

4 Hrs


4 to 6 boneless, skinless chicken breast halves
1 tablespoon butter
2 tablespoons lemon juice
1 tablespoon dry sherry or white wine
8 to 12 ounces fresh mushrooms sliced
salt and pepper to taste
1 tablespoon cornstarch mixed with 1 tablespoon water
1 cup green seedless grapes


Place chicken, butter, lemon juice, sherry, mushrooms, and salt and pepper in the slow cooker/Crock Pot. Cover and cook on low for 6 to 8 hours. Stir in the cornstarch mixture and grapes during the last 45 minutes. (May be cooked on high 3 1/2 to 4 1/2 hours, adding grapes the last 20 minutes. Serve over rice.

Serves 4 to 6... or 1 for 3-5 days.

It’s been a few weeks since the crockpot has been fired up, so last night it was time.  And while this wasn’t eaten over rice it was still excellent in a serving of steamed broccoli.


  1. Would this work if you substituted bratwurst for chicken?

  2. Funny idea. I might have to start adding grapes to everything now.