Comfort food whipped up in the slow cooker with accents of crisp white wine and fresh herbs that keep this dish light yet snuggly!
ROLL CALL FOR THIS RECIPE
- Chicken lovers. I am the first to admit I am Team Chicken Breast all the way. Or as it ends up, most of the way 😉 A little sear before combining in the slow cooker helps to get to the lean thigh meat that is, after slow-cooking, melt-in-your-mouth tender.
- Tradition. After protein, slow cookers conjure up thoughts of 3 ingredients for me: carrots, potatoes, and onion. A classic stew is like a little black dress: always in and always appropriate.
- Wine time. Who doesn’t love a few glasses of leftover wine to serve with their dinner? Leftover ingredients should never go to waste!
KEY INGREDIENTS AND SUBSTITUTIONS
- Fresh is best when it comes to herbs. But…if you’re like me and reside in the Midwest, your garden may be covered with snow, your local retailer it a total bust in the herb department, and/or fresh is outrageously expensive. Go with dried, it’s all good! As a general rule of thumb, use 1/3 the amount of dried herbs as you would fresh.
- Any milk will do, but a little fat goes a long way. Fat-free milk and some dairy-free milks can curdle a bit with heat or just fail to incorporate well – a little fat and a tempered introduction can help create a smooth, even consistency.
- I’d highly recommend NOT skipping the wine, but if you’re in a pinch, subbing in broth will work ok!
- Comfort food does not sideline wholesome, good-for-you foods. In fact, comfort food meals such as this one, takes lots of veggies and lean meats and makes a delicious all-in-one meal that offers balance, depth of flavor, and some color, too!
- This meal offers a great balance of carbohydrate, protein, and fat
- Pay attention to the order in which you layer ingredients into the crock pot. There’s no “wrong”, per se, but vegetables can get a bit too tender (in my opinion) if left to cook fully submerged and thus closer to the slow cooker heat source.
- 1 Tbsp olive oil
- 2 lbs boneless skinless chicken thighs, cut into quarters
- 1/2 tsp freshly ground black pepper, to taste
- 2 cups low-sodium chicken broth
- 1/2 cup dry white wine
- 1 Tbsp Worcestershire sauce
- 1 Tbsp balsamic vinegar
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh thyme
- ½ tsp dried oregano
- 1/2 tsp salt
- 6 garlic cloves, finely minced
- 1 large yellow onion, cut into chunks
- 24 oz Yukon gold potatoes, diced into 1.5-inch chunks
- 6 large carrots, peeled and cut into 2-inch chunks
- ¼ cup all-purpose flour
- 1/2 cup whole milk
- 1 cup frozen peas
- Add olive oil to a large skillet and heat over medium-high heat until hot. Add chicken and sprinkle with black pepper. Cook for 3 minutes per side, until golden on both sides but not cooked through. Transfer the chicken to the slow cooker.
- Add to the slow cooker the broth, wine, Worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano, salt, and garlic; stir.
- Add the onion, potatoes, and carrots to the slow cooker; do not stir.
- Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
- Remove 1/2 cup liquid from the slow cooker and place into a small bowl. Whisk in the flour and milk until smooth and well-combined; pour back into the slow cooker and add the peas. Stir well, cover, and cook an additional 15-20 minutes or until thickened. Serve hot.
Recipe slightly adapted from Ambitious Kitchen
Nutrition Information:Yield: 6 Serving Size: 1/6 recipe (scant 2 cups)
Amount Per Serving: Calories: 391Total Fat: 9.2gCholesterol: 142mgSodium: 616mgCarbohydrates: 38.2gFiber: 5.2gSugar: 9.2gProtein: 36.0g