Baked Chicken with Summer Vegetables

Baked Chicken with Summer Vegetables

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  • Prep Time


  • Total Time


  • Servings



  • 3

    about 3 pounds of chicken (I used a whole chicken, cut up)

  • a bit of olive oil

  • 2

    Tbs. dijon mustard

  • salt and pepper

  • 1

    tsp. thyme

  • 1

    onion, cut in thick wedges

  • 4

    large cloves garlic, minced

  • red bell pepper, sliced

  • green bell pepper, sliced

  • 1

    can diced tomatoes, drained (or use fresh, chopped tomatoes)

  • ½

    cup white wine


Rub the inside of the crockpot with olive oil. Rinse and pat the chicken pieces dry with a paper towel. Rub the undersides of the chicken with dijon mustard and sprinkle with salt, pepper and thyme. Place them in the bottom of the crockpot, skin side down. Put the veggies and wine on top of the chicken. Cover and bake on high for 5 hours or so. Or bake on low 7-8 hours. Serve with angel hair pasta or baked potatoes.


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