In my effort to cook with whole, healthy foods I came up with this recipe. We love asparagus in our household and I had a jar of roasted red peppers sitting around. I thought I would have leftovers; I was wrong. I can’t wait to make this when we get the asparagus and the mushrooms from our local farmer’s market!
I served this with whole wheat pasta; prepared as directed on package and then mixed it into the crockpot so the noodles could soak in the juices.
Ingredients
Instructions
Place chicken breasts in slow cooker. Add asparagus, onion, wine, pepper, garlic, and red peppers. Cover and cook on low for 8 hours or high for 4 hours. Add mushrooms, cover and cook on high for 30-40 minutes. Serve with noodles or rice.
