Slow Cooker Chicken with Tomatoes and Wine
Makes 10 servings
Prep Time: 45 minutes
Total Time: 3 3/4-6 3/4 hours
Ease of Preparation: Easy
4 slices bacon
1 large onion, thinly sliced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 teaspoon freshly ground pepper
1 bay leaf
1 cup dry white wine
1 28-ounce can reduced sodium tomatoes, with juice, coarsely chopped
½ teaspoon salt
10 bone-in skinless chicken thighs (about 3 3/4 pounds), trimmed
¼ cup finely chopped fresh parsley
1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
2. Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, 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.
3. 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 High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.
Nutritional Notes: per serving: 260 calories; 13 g fat (4 g sat, 5 g mono); 88 mg cholesterol; 6 g carbohydrates; 25 g protein; 1 g fiber; 332 mg sodium; 392 mg potassium.
Nutrition Bonus: Vitamin C & Zinc (18% daily value)