This is one of my staple recipes. It’s in my head (and therefore easy to share), uses ingredients which are probably already mostly in your kitchen, and one of my kids favorites. It also happens to be the only way they will eat carrots. If you are new to using a slow cooker, today’s “Crock It!” is also a good first recipe and will feed a family of 5. But if you have teenage boys, you might want more chicken.
8 chicken thighs (with skin and bones)
4-5 carrots, peeled and cut in half
1 onion, peeled and cut in half
3 cloves garlic, peeled and coarsely chopped
1 32-ounce box of chicken broth
1 cup white wine
1 can diced tomatoes, drained
1 can of whole kernel corn
mushrooms, stemmed and cut in half
In this recipe, you will need to brown the meat first and then remove the skin once it has cooled enough to touch. This is the most labor intensive part of the meal and probably my least favorite, but worth it so don’t skip it.
Season chicken thighs with kosher salt and pepper.
In a large dutch oven or deep-bottomed pot or pan, pour a little olive oil (enough to brown the meat). Brown the chicken thighs on both sides for 7 minutes or until the skin is lightly browned. Remember, most of the cooking will happen in your slow cooker. This is just to make the meat safe and raise the internal temperature a bit). When chicken is browned, transfer to a plate to cool.
Add to the pot the onion, garlic and carrots. You are going to brown these veggies for a few minutes. They do not have to be totally cooked–you are giving them flavor. Sprinkle some salt, pepper and Italian seasoning over veggies. Remove from heat and put in slow cooker.
Remove the skins from the chicken thighs and them put them in the slow cooker.
Add the chicken broth, white wine, and bay leaf and stir to combine.
Cover and cook on high for 6 hours.
About 30 minutes before you are going to serve the meal, add any of the optional ingredients you wish.
I like to serve this over rice or pasta depending on how much I feel like cleaning the floor after dinner. And, as I put Parmesan cheese on just about anything, I would suggest sprinkling with a little cheese.
Want to know more about my “Crock It!” series? Read all about it here.