French Citrus Fennel Crockpot Chicken
I look for inspiration anywhere I can get it.
Recently, we took a trip upstate New York to visit the hubby's family. If you have never been to Lake Placid you totally should. It is so green, quaint and beautiful. The little mountain town is home to the 1980 winter Olympics and one of the largest, most competitive yearly Iron Man Competitions. It gets a decent amount of tourists and can sustain the cutest little shops, restaurants and old school movie theatre to boot.
One of my favorite hits on Main Street is The Saratoga Olive Oil Company, a super cool spot for olive oil tasting and cooking buffs like me! Filled with flavored oils, vinegars and sea salts you can smell the goodness way before you walk through the doors.
A Recipe Doesn't have to Confusing or Fancy to Make it Good.
Really, the shorter the ingredient list, often the better!
That is where fun places like these come in. You can take an ordinary chicken recipe and make it a wow dish with adding simple, infused ingredients like olive oils or sea salts.
While we were on vacation I snagged a new favorite of mine- French Citrus Fennel Sea Salt.
Make it simple, make it easy!
Once a week I cook a crockpot of chicken. Nothing crazy. I get a big pack of chicken breasts, veggies, and spices and let it cook away while I'm at work. I admit I am not usually one for massive meal prep Sundays. I prefer to batch cook (cook way more than I need and store the rest for later). Doing a big crockpot like this makes it easy and really pretty fool proof. To switch up the flavor I switch up the seasoning, but I always end up with a great pot of tasty chicken protein that my family will love for the next few days.
In this recipe, I used the sea salt as my main flavor changer. I always add some veggies to keep the chicken from getting dry and they add flavor too. This time it was celery to keep a lightness to it.
I usually put the crockpot on before I take off for work and let it cook all day. You can even get it ready the night before and refrigerate it. Time-saver for the busy mornings! It's really hard to over cook it. Just turn it to low and walk away for the day.
- 1/2 cup butter or ghee
- One package chicken breasts
- 1/4 tablespoon Saratoga Olive Oil French Citrus Fennel Sea Salt (or another salt)
- 1/4 tablespoon fresh ground pepper
- 1 celery heart
- 1 bay leaf
- 1 sprig basil
Prepare a crockpot by lining the bottom with 1/4 cup butter slices or ghee. Cut chicken breasts into 3x3 inch cutlets. Arrange the chicken in the crockpot over the top of the butter. Dust the chicken with the salt and pepper. Chop the celery. Add the celery to the crockpot covering the chicken. Arrange the remaining 1/4 cup butter or ghee on top. Add the bay leaf and basil. Cover. Cook on low heat for 5+ hours (I've let it cook as long as 12). It just gets better with time. Remove heat and serve or store and freeze for later.