Slow Cooker Chicken in Rich Tomato Sauce via Slow Cooker Magic in Minutes |
- 1 tablespoon olive oil
- 2-1/2 pounds chicken pieces (we used leg and thigh quarters because I found them for 39 cents a pound. What a deal!)
- 8 ounces sliced mushrooms (omitted. I used 1 can (about 3-4 ounces) sliced Kalamata olives, drained
- 1 28 ounce can crushed tomatoes (omitted. I used a 24 ounce can of pasta sauce with mushrooms)
- 1 envelope onion soup mix
- 1/4 cup red wine (omitted. I'm not wasting good booze here. I used 1/4 cup red wine vinegar)
- 1/2 teaspoon dried basil
Directions
- In a large pan, heat oil over medium-high heat and brown the chicken. (Get that skin nice and crispy since it's going in the slow cooker. Otherwise it's going to get really soft and unpleasant looking. Honestly, you're probably better off just taking the skin off the chicken. I don't even know why people insist on leaving the skin on chicken in the slow cooker. Feel free to just chuck the de-skinned chicken right in the slow cooker.)
- Mix all the other ingredients up in a big bowl. Pour over the chicken.
- Cook on HIGH for 5-6 hours.
- Serve over rice or pasta.
Good times! |
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