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Marge Perry's A Sweet and Savory Life

Slow Cooker Beauty: Two-Potato Chicken in Red Wine

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Cooking in a slow cooker is like having a Leave-it-to-Beaver wife. At the end of the day, when you want dinner, it is ready and waiting. Sink into your recliner, slide on those comfy slippers, ruffle up the hair of your adorable and earnest kids, read the paper and dinner is served.

My friend Laurie deplores the very idea of the slow cooker, because she hates stew-y food. It’s a texture thing. But despite the fact that she thinks food that comes out of the slow cooker is the devil, I am certain she would be happy to eat these chicken thighs. Because even though they cook 8 hours, the chicken is not stew-like and mushy. To be clear: I don’t want you to believe these are crisp-skinned thighs, similar to those just off the grill. They are not. I have removed the skin for that very reason: if chicken skin is not crisp, it is not worth eating.

The chicken is robustly flavorful, thanks to spending the day slathered in herbs and bathing in red wine. (Come to think of it, I’d like to spend my day that way.) To turn this dish into a complete, nutritious and very satisfying meal, serve it with a green vegetable or salad, and you are all set. You just need to buy yourself a recliner.

 

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Slow Cooker Two-Potato Chicken in Red Wine

 

1 small onion, quartered lengthwise (core left intact)

1 medium baking potato, about 9 ounces, peeled and cut in 1-inch pieces

1 medium sweet potato, about 9 ounces, peeled and cut in 1-inch pieces

3 carrots, chopped in ½-inch pieces

½ cup red wine

½ cup lower sodium chicken broth

½ teaspoon garlic powder

½ teaspoon dried crushed rosemary

½ teaspoon dried thyme

½ teaspoon paprika

½ teaspoon salt

2 pounds bone-in chicken thighs, skin removed

 

  1. Coat the slow cooker with cooking spray. Add the onions, both baking and sweet potatoes, carrots, wine and broth.
  2. Combine the garlic powder, rosemary, thyme, paprika and salt; sprinkle over the chicken and place the chicken on top of the vegetables. Cook 4 hours on high or 8 hours on low.

Makes 4 servings

Nutritional analysis for each serving: 357 calories, 29 g protein, 37 g carbohydrates, 5 g fiber, 9 g fat, 2 g saturated fat, 474 mg sodium

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Comments

  1. This looks great — do you think I could substitute thick meaty breasts? Something about the texture of chicken thighs doesn’t sit right with me.
    If so, with bone or without? Thanks, Marge!

    • Anne, I am personally not a fan of cooking whole breasts in the slow cooker, because I think they have a tendency to get a little dry and chewy. What you might consider is, after coating the breasts with the spice mixture, cut them up in bite-size pieces. That way, the pieces will absorb and be surrounded by more liquid– you are making more of a stew. (Just don’t tell my friend Laurie!)

  3. Hope this isn’t a silly question but is there a way you can make this in a Dutch oven on a low light? I do not have a slow cooker but would love to try this recipe! Thanks!

    • It is not at all a silly question, and the answer is yes: you can adapt this recipe for a Dutch oven. But there are important differences. You won’t cook the chicken any where near as long, because you can’t maintain as even and as low a temperature. So my suggestion is that you sear the thighs (skin on or off) in a tablespoon of oil first; remove the thighs and sweat the onions and carrots. Add the potatoes (both kinds) and the broth and wine; place the chicken on top, cover the pot and cook until the thighs reach an internal temperature of 170-175F. I believe it will take between 35-40 minutes. Happy Cooking!