Crock Pot Chicken and Brussel Sprouts in Wine Sauce



The crockpot is already getting a workout because the weather is turning a bit cooler. This dish is super easy, quick to prep and delicious! If you have never been a brussel sprout lover, you will love this variation. If you are still faint of heart, you can replace that with something else in season, perhaps squash or green beans.

Ingredients:

6-8 chicken thighs, skinned
2 bags frozen brussel sprouts, (baby brussel sprouts if you can find them, they are more tender)
4 carrots sliced or one bag fresh petite carrots
1 large onion, halved, then sliced

For sauce:
1 1/2 c Mayo
1 1/2 c white wine
1/2 c apple cider vinegar
2 tbsp corn starch
2 tbsp mustard
2 tbsp lemon juice
2 tbsp minced garlic
1 tsp ground pepper
1 tsp onion powder
1 tsp garlic powder

Directions
Seriously, it is this easy...

1. Layer carrots, brussel sprouts and onion in crock pot. Top with chicken thighs.
2. Wisk together sauce ingredients, then pour over chicken, try to coat all the pieces.
3. Set your crock pot to low, let cook for 6-7 hours. (or on high for 4-5 hours).
4. Eat!

I would serve this with a side of rice or potato.

Note: Chicken can be substitued with pork chops or pork loin.
Veggies can be substituted with items in season, keeping in mind you want to choose things that will still have consistency after a long cook time.