Crock Pot Creamed Chicken and Rice

• 4 bone-in chicken breasts
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 celery ribs, diced
• 1 garlic clove, minced
• 1 cup chicken broth
• 14 cup white wine or 14 cup sherry wine
• 1 (10 ounce) can cream of mushroom soup
• 1 dried leaf basil
• 1 pinch sugar
• salt and pepper

1. Place olive oil in large skillet over medium-high heat.
2. Add onion and celery, saute for 5-7 min or until onion are translucent and beginning to brown.
3. Add garlic and saute for 30 seconds then place all vegetables in crock pot.
4. Sprinkle chicken with salt and pepper and saute in skillet until brown on both sides and then place in crock pot.
5. Add chicken broth, soup, white wine, basil leaf and pinch of sugar to same skillet chicken was browned in and bring to boil, stirring to combine soups.
6. Pour mixture over chicken, cover and cook on low for 4-6 hours.
7. Remove basil leaf and serve over steamed rice.

olive oil, onion, celery, garlic, chicken broth, white wine, cream of mushroom soup, basil, sugar, salt

Taken from www.food.com/recipe/crock-pot-creamed-chicken-and-rice-343838 (may not work)