1 min read
Smart Food: Slow-Cooked Chicken Wine and Tomato
Another great slow-cooker YUMMY recipe for back to school days! I adapted this recipe from EatingWell.com. It tastes great with a serving of brown rice and salad. My daughter, the picky eater, LOVED it. The chicken comes out moist, which is a challenge for many of us when making chicken. Leftovers taste great, too. I served a thigh and the sauce on top of salad greens and it was great.
- 4 slices bacon
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground pepper
- 1 bay leaf
- 1 cup dry white
- 1 28-ounce canned tomatoes, with juice, coarsely chopped
- 1 teaspoon salt
- 10 bone-in chicken thighs (about 3 3/4 pounds), skin removed, trimmed
- 1/4 cup finely chopped fresh parsley
PREPARATION
- Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
- Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, 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.
- Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on LOW. Remove the bay leaf. Serve sprinkled with parsley.
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Yummy!!!! My slow cooker is my favorite utensil in the kitchen. Your recipe es awesome, I will try it!!