Simple Coq au Vin

4 chicken leg quarters
Salt and black pepper
2 tablespoon olive oil
8 ounces mushrooms, sliced
1 onion, cut onto rings
½ cup red wine
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
Hot cooked rice

1. Sprinkle chicken wit salt and pepper. Heat oil in large skillet over medium-high heat; brown chicken on all sides. Transfer chicken TO CROCK-POT slow cooker.
2. Cook and stir mushrooms and onion in same skillet 5 minutes or until tender. Add wine; stir and scrape brown bits from bottom of skillet. Add mixture to CROCK-POT slow cooker. Sprinkle with basil, thyme and oregano. Cover; cook on LOW 8 to 10 hours or on HIGH 3 to 4 hours.
3. Serve over rice
MAKES 4 SERVINGS