Slow Cooker

[alexgaddis]

anyone have a good recipe? I am currently cooking one as we speak that is onions, mushrooms, and green pepper...topped with skinless bone-in chicken thighs topped with tomato sauce and chopped tomatoes with garlic and italian seasonings...I will let you know how it turns out tomorrow...

[Bier Meister]

not something i make often....and it's been a while...plus don't use a crock/slow cooker.

 

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces

1 3/4 teaspoons table salt

3/4 teaspoon black pepper

2 tablespoons olive oil

1 large onion, large dice

1 green bell pepper, cleaned and large dice

about 1/2 C sliced mushrooms

4 garlic cloves, chopped

1/2 cup dry red wine

1 (28-oz) can whole tomatoes in juice

1/2 cup chicken stock or reduced-sodium chicken broth

 

Pat chicken dry and sprinkle on all sides with 1 1/4 teaspoons salt and pepper. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken to a plate.

 

Reduce heat to moderate and add onion, bell pepper, and mushrooms. Cook, stirring occasionally and scraping up any brown bits, until onion is close to golden, 8 to 10 minutes. Add galric. cook for about 2 minte more. Add wine and simmer, scraping up brown bits, until liquid is reduced by half, 1 to 2 minutes. Add tomatoes with their juice and simmer, breaking up tomatoes with a wooden spoon, 5 minutes. Add chicken stock and readd chicken pieces in sauce.

 

Simmer, loosely covered with foil, until chicken is cooked through, 35 to 45 minutes. Season with remaining 1/2 teaspoon salt. For a thicker sauce, transfer cooked chicken to a platter and keep warm, covered, then boil sauce until it reaches desired consistency. ...... or can add a roux or slurry.

[alexgaddis]

not something i make often....and it's been a while...plus don't use a crock/slow cooker.

 

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces

1 3/4 teaspoons table salt

3/4 teaspoon black pepper

2 tablespoons olive oil

1 large onion, large dice

1 green bell pepper, cleaned and large dice

about 1/2 C sliced mushrooms

4 garlic cloves, chopped

1/2 cup dry red wine

1 (28-oz) can whole tomatoes in juice

1/2 cup chicken stock or reduced-sodium chicken broth

 

Pat chicken dry and sprinkle on all sides with 1 1/4 teaspoons salt and pepper. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken to a plate.

 

Reduce heat to moderate and add onion, bell pepper, and mushrooms. Cook, stirring occasionally and scraping up any brown bits, until onion is close to golden, 8 to 10 minutes. Add galric. cook for about 2 minte more. Add wine and simmer, scraping up brown bits, until liquid is reduced by half, 1 to 2 minutes. Add tomatoes with their juice and simmer, breaking up tomatoes with a wooden spoon, 5 minutes. Add chicken stock and readd chicken pieces in sauce.

 

Simmer, loosely covered with foil, until chicken is cooked through, 35 to 45 minutes. Season with remaining 1/2 teaspoon salt. For a thicker sauce, transfer cooked chicken to a platter and keep warm, covered, then boil sauce until it reaches desired consistency. ...... or can add a roux or slurry.

 

That sounds good, but i am really trying to find some slow cooker ideas on making it so I can turn it on in the morning and come home to it being ready...

[Bier Meister]

never have tried this site.... maybe some of you can give it a try and let us know how they execute......

 

cdkitchen

[McNasty]

I'll bet bier's recipe would work in clow cooker, but it's prolly be worthwhile to put a sear on the chicken, and deglaze the pan with the wine before putting all in the slow cooker. A couple of minutes more prep work, but worth it.

 

The recipe I grew up on is a lot like bier's recipe, only no shrooms, no wine and a little oregano and bay leaf.