Garlic Butter Chicken

Jamie Jachimiec lives in Greenbush Township in rural Princeton with husband Joe and their four children. The family moved to the area in June of this year and have been gathering information on life in their new location, such as equipment for tilling the soil and landscaping.

Jamie spent her growing up years in the Twin Cities metro area and Arroyo Grande, Calif. Later, as an adult, she lived in Detroit. Jamie home schools her children and enjoys sewing, baking, writing and playing cello. Her husband gave her the cello as a birthday present.

Joe works in the computer technology field and his interests include the field of economics and playing guitar.

Jamie, a regular customer at the Princeton Farmers Market, says she loves the Princeton community. One reason, she says, is she can find selections from shoes to other goods that she does not have to drive to the metro area to find.



1/2 stick butter

2-3 boneless, skinless chicken breasts

1 quartered onion, preferably red

3 slivered garlic cloves (You may use more and don’t have to sliver the cloves.)

1/4 cup port wine (You can substitute sherry.)

1/2 tsp. kosher salt

1/8 tsp. pepper

1/2 tsp. paprika

option: 1 bay leaf


Toss all ingredients into a slow cooker and turn on low for 5-7 hours or high for 3-4 hours, depending on your slow cooker. Serve with roasted potatoes and Brussels sprouts.