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Slow Cook Chicken with Baby Potatoes
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| 3 tbs | pan searing flour |
| 2 tbs | EVOO |
| 3 lbs | chicken split breasts |
| 3 tbs | chopped shallots |
| 8 oz | mushroom blend |
| 1/2 cup | dry white wine |
| 2 cups | chicken stock |
| 3/4 cup | baby white or red potatoes whole |
| 1/2 lb | escarole chopped |
| 2 tbs | fresh tarragon chopped |
| 2 roasted peppers diced | |
| 1 tbs | nonparelli capers |
| 2-3 tbs | lemon juice |
| Salt | |
| pepper to taste | |
Dust chicken with pan searing flour
Heat oil in lg skillet on med heat
Add chicken and brown lightly all sides 8-10 mins
Place chicken in slow cooker
Discard all but 1 tbsp oil
Add shallots, cook, stirring 1-2 mins
Add mushrooms, cook stirring 3-4 mins
Stir in 3 tbs pan searing flour, add wine & chicken stock, bring to simmer stirring until thickened
Add potatoes to slow cooker
Pour wine stock mixture over chicken & potatoes in slow cooker
Cook on low for 6 hrs
Adjust cooker to high and add escarole. Pull chicken to top and cook for 45 mins.
Stir in tarragon, peppers & capers
Add lemon juice, salt & pepper to taste
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