I don’t know about where you are but it is super hot, humid and rainy in Michigan. Hot and humid enough that you don’t want to use the oven. Rainy enough that you can’t grill and your herb garden is exploding…in fact, I think my oregano plant may have eaten one of the neighborhood children.
So that’s when I turn to one of the greatest inventions of mankind: pizza delivery. Just kidding, I really mean the slowcooker. And I know that we often think of the slowcooker as a winter-meal-generator and mostly useful for heavy comfort food, but really, you get out of it what you put into it.
Literally. What goes into the slowcooker comes out of the slowcooker, only better and more moist. (I wrote “moister” there the first time, I did.) And it can be light and summery, and use up all those fresh herbs you’ve got in your yard….or the ones you found in the produce section of the grocery store. This dish packs a lot of bright, delicious flavor for what ends up being very little effort on your part. Chicken, pancetta, rosemary (though you could substitute thyme or fresh oregano). It takes about 10 minutes to put together—all you have to do is slice a few things and layer them in your slow cooker. Less time to cook, more time to fight off the mosquitos.
- 4 split chicken breasts (or about 3lbs)
- 1 medium sweet onion, sliced
- 1 pound button mushrooms, cleaned and whole
- 7 cloves garlic, peeled
- 2oz pancetta,diced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 large sprigs rosemary
- 1/2 cup lemon juice (or 1/2 cup of your favorite white wine)
- Place the onions in the bottom of the slow cooker.
- Rub the chicken with the olive oil, salt and pepper. Place on top of the onions. Add in the mushrooms, garlic, pancetta, rosemary and lemon juice.
- Cook for 8 hours on low heat.