Crock-pot Basil Parmesan Chicken

This recipe is ridiculously easy to prepare and is super popular. You can throw the ingredients in your slow cooker in the morning (which takes about 5-10 minutes) and then you'll come home to the most amazing aromas in your home--it will smell like someone has been at home cooking for you all day!  I have some friends who are decidedly not morning people at all, and they do all the prep in the slow cooker the night before, store it in the fridge, and then just write themselves a note in the morning to take the food out of the fridge and plug the crock-pot in before they leave for work.

You can adapt the proportions depending on how many people you are cooking for.  This recipe is VERY forgiving, so measurements do not need to be exact.  The most important thing is that you never leave your slow cooker on without liquid inside it--it's just not safe.

Crock-pot Basil Parmesan Chicken

1-2 packages organic or pastured chicken thighs (I've substituted other kinds of chicken in a pinch, but I wouldn't recommend anything with bones.)
1/4 cup high quality olive oil
a splash-1/4 c cooking sherry
Sea Salt
Pepper
1-2 Shallots, chopped
1-2 Onions, chopped
1 package of fresh basil, stems removed
1/2c-1c grated Parmesan cheese
1 1/2c-2 c Chicken Broth (I usually try to use homemade pastured broth, but sometimes used the boxed stuff if I'm out.)


Make sure your crock-pot is clean, and use some of the oil to grease the crock-pot.  Put the chicken, onions and shallots in the crock-pot.  Then add Olive oil, Broth, and Sherry. You want to make sure that there's enough liquid in the bottom of the crockpot to cover about the bottom half of your chicken.  Add sea salt, pepper, basil, and cheese.

Cover your slow cooker and turn it on low.  Cook for 7-8 hours until chicken is falling apart.  If you won't be home in 7-8 hours, you can cook it longer, you just want to make sure that you have some extra liquid in there.

You can serve this on its own, or with rice, beans, or good crusty bread.