Fall changes.

I found this recipe in one of my cookbooks and decided to make some adjustments so we didn't have a boatload of leftovers. The original recipe would've made 12 servings or something ridiculous like that.

"Autumn Chicken" (6 quart pot)

~4 boneless, skinless chicken breasts (the original recipe called for 12)
~1 (6 1/2 oz) marinated artichoke hearts with liquid (the original called for an additional can of hearts)
~8 oz fresh whole mushrooms (the original recipe called for 14 oz canned)
~3/4 cup white wine (I used Fünf 5 German Riesling)
~1/2 c balsamic vinaigrette
~egg noodles
~paprika

Place chicken in greased crock pot.
Add artichokes, mushrooms, wine, and vinaigrette.
Cover and cook on low for 5 hours.
Serve over noodles.
Sprinkle with paprika.

4 servings.

If you "like" me on Facebook, you know that I was a little worried about the cooking time. I'm pretty sure every chicken dish I've made so far has been cooked on low for 8 hours. 5 hours on low? I was thinking that to avoid salmonella, we'd be eating at midnight or we'd be so starving that we be ordering wings.

I started it at 2:30. We ate at 7:30. 5 hours. And it was AMAZING. Go make it. Tomorrow. I'm kind of sad that we don't have a boatload of leftovers. Ha.