Wine Tomato Braised Chicken Crock Pot Recipes

WINE & TOMATO BRAISED CHICKEN -- CROCK POT

Steps:

• Place the skinless, bone-in chicken thighs in a 4-quart (or larger) crock pot.
• Cook bacon ~ drain well ~ crumble bacon over chicken in crock pot.
• IF YOU HAVE THE TIME, cook onion, over medium heat, in 2 tablespoons reserved bacon fat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
• Pour the tomato-wine mixture over chicken.
• IF YOU DON'T HAVE THE TIME, place the following into crock pot over the chicken: crumbled bacon, sliced onion, garlic, thyme, fennel seeds, pepper, bay leaf, wine, tomatoes and their juice, and salt!
• Cover and cook until the chicken is very tender, about 3 hours on High, or 6 hours on Low. Remove the bay leaf.
• Serve chicken and sauce over cooked noodles, or rice ~ garnish with chopped parsley.

CROCK POT BRAISED CHICKEN WITH VEGETABLES

Steps:

• Brush the inside of a 6-quart crock pot with melted butter.
• Place the onion slices in the bottom of the crock pot/slow cooker.
• Top with potato slices, carrots and peas.
• In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables.
• In a small bowl mix together 1-1/2 teaspoons paprika, 1-2 teaspoons seasoned salt (or to taste) and black pepper to taste; rub on top of the skin on the chicken.
• Arrange the chicken pieces on top of the vegetables.
• Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.