I realize we are all only a few days into our New Year’s Resolution healthy eating plans but I’m going to venture a guess that more than just a few of us are already thinking there’s no way we can handle eating all the “grilled chicken” that seems to be required! So in order to save you from another dry boring chicken recipe I’m here to offer yet another of my juicy and flavorful chicken breasts recipes in case you’d like to give it a try instead!
Now for this recipe I did use the bone-in skin on chicken and I do think it’s a great way to keep your chicken from drying out. Of course, if you are watching calories you will probably not want to eat the skin and that’s okay! Leaving it on while cooking will keep the chicken tender and juicy and then it is very easy to remove it before eating.
If you follow my blog much you’ll know I love my herbs and use thyme and rosemary quite often. My newest obsession is now sage. I’ve used it plenty of times along with the combo of other herbs but I’ve just recently realized how much I like it on it’s own!
Have you tried fried sage yet? It’s so easy and surprisingly so good! Even my four year old liked it and that says a whole lot. Just heat a small amount of oil in a pan and wash and dry some fresh sage leaves well. Toss them in carefully and let them sizzle for just a minute or so until crispy and then fetch them out with some tongs or a strainer and drain on a paper towel. The perfect addition to this and many other meals.
Slow Cooker Sage Butter Chicken with Lemon Pasta
Author: Slow Cooker Gourmet
- 3 to 4 bone-in skin on chicken breasts (about 3 pounds)
- 1 tablespoon jarred minced garlic
- 1 teaspoon kosher salt
- 2 teaspoons rubbed sage
- ½ teaspoon smoked paprika
- ½ teaspoon pepper
- 1 tablespoon olive oil
- ½ cup dry white wine
- 8 oz spaghetti or linguine noodles
- 1 tablespoon olive oil
- 1 teaspoon jarred minced garlic
- lemon juice from one lemon (about 2 tablespoons)
- 1 -2 tablespoons chopped fresh parsley
- Rub skin side of chicken breasts with garlic, salt, sage, paprika and pepper
- Heat skillet or multi cooker to about 400 degrees
- Heat oil and then add chicken skin side down and let brown without moving or turning for about 6-8 minutes (it should develop a nice crust)
- Carefully add wine to deglaze pan and let simmer for 1-2 minutes
- Transfer contents of pan to slow cooker and turn chicken skin side up (or switch multi cooker to slow cook)
- Cover and cook on high for 3-4 hours or low for 6-8 until chicken is fully cooked through (180 degree internal temp)
- Cook pasta according to package directions and drain
- Toss with olive oil, minced garlic, lemon juice and fresh parsley and serve with chicken
I cooked this on high for 4 hours in my 4 quart multi cooker