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Categories:
red wine tomato paste flour herbes salt ground black pepper chicken thighs onions cremini mushrooms bacon garlic
Viewed: 38 - Published at: 3 years agoIngredients
- 1 cup dry red wine
- 1/2 cup tomato paste
- 3 tablespoons flour
- 1 1/2 teaspoons herbes de provence
- 1 1/2 teaspoons salt (I used Kosher)
- 1 1/2 teaspoons ground black pepper
- 2 1/2 - 3 lbs boneless skinless chicken thighs
- 8 ounces frozen pearl onions (2 cups)
- 8 ounces small cremini mushrooms (2 cups)
- 6 slices cooked bacon, coarsely chopped
- 1 tablespoon preminced prepared garlic in oil
Method
- Coat the inside of a 5-to-6-quart slow cooker pot with cooking spray.
- Combine the wine, tomato paste, flour, herbes, salt and pepper. Whisk until smooth.
- Add the chicken, onions, mushrooms, bacon, and garlic. Stir to coat the chicken with the sauce.
- Cover and cook the chicken on LOW heat setting for 5 to 6 hours.
- Note: Can be cooked on the HIGH setting for 2 1/2 to 3 hours.
