Wednesday, September 9, 2015

Slow Cooker Chicken In Rich Tomato Sauce

     Often, while I am perusing my slow-cooker cookbooks, I come across a recipe that sounds interesting. Then I make a bunch of changes and shrug my shoulders at the mediocre results. This time, I was really pleasantly surprised, as was The Wife. The sauce was really rich and had a nice tang. It was really nice over pasta. This was crazy easy to make and was declared a winner. As always, notes and changes are in blue.

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
  1. 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.)
  2. Mix all the other ingredients up in a big bowl. Pour over the chicken.
  3. Cook on HIGH for 5-6 hours. 
  4. Serve over rice or pasta. 
Good times!

No comments:

Post a Comment