I’m becoming addicted to my slower cooker. As the summer draws to an end and fall is in the 87˚ weather, I am looking forward to baking apple pies, making chili and braising meat all day to heat up my home and our souls. Until the crisp air comes, with our acre of leaves to clean up jump in, I am enjoying some lighter dishes while keeping the temperature down in my house!
After 4 hours of cooking this chicken falls apart to reveal deep flavors. Slow cooking the chicken would be a perfect solution for making baby food! Just a few minutes in the food processor and viola! This dish, left as it is, is just perfect for Ren and I on a Saturday night as I look forward to a few days out of the kitchen during Dad’s days off!
This recipe made enough for dinner tonight and I froze 2 more portions for down the road! I think it should reheat well!
12 chicken thighs (about 4 pounds), skinned
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon olive oil
1 1/2 tablespoons minced garlic
1/4 cup dry white wine
3 tablespoons tomato paste
2 to 3 teaspoons crushed red pepper
(if cooking for baby, only 1 tsp or omit entirely and just season to taste at the table)
1 (28-ounce) can diced tomatoes, drained
1/2 cup sliced pitted kalamata olives
2 tablespoons chopped fresh Italian parsley
- Sprinkle chicken with salt and pepper
- Heat oil in a large skillet over medium-high heat.
- Add chicken to pan; cook 2 minutes on each side or until browned.
- Place chicken in electric slow cooker.
- Add garlic to pan and saute 30 seconds, stirring constantly.
- Add wine, scraping pan to loosen brown bits, cook 30 seconds.
- Place wine mixture in cooker.
- Add tomato paste, crushed red pepper, and tomatoes to cooker.
- Cover and cook on High 4 hours.
- Stir in olives and parsley.