This is worth making for the smell alone. Great for using up random leftovers in your fridge. Serves 4.
1 cup white wine (whatever you have on hand, seriously)
1/3 cup heavy cream, half and half, or milk
3 tbs dijon mustard
4 cloves minced garlic
2 pounds chicken breasts - boneless, skinless
2 tbs thyme
1 tbs sage
2 tbs butter
1 cup frozen peas
1 handful baby spinach or kale
salt and pepper to taste
1/3 cup parmesan cheese
In the Crockpot, combine the wine, milk/cream, mustard, and garlic. Season each chicken breast with thyme, sage, and black pepper before adding to the Crockpot. Add the butter.
Cook on low for 4-6 hours or high for 2-3 hours. When there is 30 minutes left, stir in the spinach, peas, and cheese.
Serve over mashed potatoes, quinoa, rice, or pasta.