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Grandma's Blue & Green Pupkins!

Autumn at Grandma Debbie's

Butter and Sage Chicken


My fresh herbs are growing like crazy, so it is time to start using them! This easy crock pot meal is delicious and creates a chicken that is tender and flavorful.  I'm a proponent of using likes of herbs and spices in crock pot dishes ... otherwise they all taste the same!

The end result of this recipe also provides some wonderful sweet onions ... and a couple cups of savory broth to freeze for another delicious recipe later on!  I added roasted green beans with burst cherry tomatoes ... topped with bleu cheese.  Of course, that slice of sun dried tomato bread made the meal even better!  That's a recipe you'll see another day.


Begin preparation with 3 Tablespoons of soft butter. Add the equivalent of 2 Tablespoons of chopped fresh sage leaves. I enjoy using my Pampered Chef herb shredder!  Add a teaspoon of paprika, a teaspoon of mustard seed and a teaspoon of celery seed.  Blend it all together.



To keep the chicken from swimming in broth in the bottom of the crock pot, cut 2 sweet onions - Vidalia are my favorite - in half and place them in the bottom of the pot.  I usually leave the skins on, because skins naturally color the broth and I like that!  Add 2 cups of chicken broth to the bottom of the pot.

Place the chicken on top of the onions and rub the butter combination all over the breast.  It is important for the chicken skin to be dry.  Use a paper towel to blot up any moisture.

Cook on high for 3 hours.  After the butter begins to melt, use a brush to spread the herbs over the chicken.
 


The chicken is fork tender... depending upon the weight of the chicken, it might fall off the bone after 3 hours!  Notice that nice piece of onion in the middle of this plate.  We love onions, so that is a treat!

Serve this with your favorite vegetables or add a little pasta or potato!  It is delicious.

I'll be sharing this post with a few of the parties listed in my sidebar!  Make sure you click through to see the other posts.