Yet another gem from Crepes of Wrath. And my favorite - something to make in the crockpot. Made this back when we were living in our apartment with no oven, so this was perfect!
***I skipped the browning step, and didn’t have all these veggies. I literally threw some carrots, red peppers, celery, and onions/garlic and spices in with the liquids. I also used chicken breasts instead of thighs, and it worked great. VERY forgiving recipe, and makes the house smell amazing!
1/2 cup all-purpose flour
1 teaspoon kosher salt plus 1/2 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (5 count) package chicken thighs, about 2 to 3 pounds
3 tablespoons pure olive oil
1/2 pound button mushrooms, quartered
1 green pepper, sliced (I didn’t have this on hand, so I didn’t use it)
1 yellow onion, sliced
1 clove garlic, minced
1 carrot, peeled and chopped
1 (15-ounce) can diced tomatoes
1/2 teaspoon red chili flakes
2 tablespoons chopped fresh basil leaves (I used dried)
2 tablespoons chopped fresh parsley leaves
1 cup chicken broth
1 cup red wine
Combine flour, 1 teaspoon of salt and 1/2 teaspoon of pepper in a flat dish or pie plate. Wash your chicken pieced, then dredge them lightly in flour mixture, patting off excess.
In a large skillet over medium-high heat add your olive oil, and when the oil is hot add the chicken, browning on both sides, about 5 minutes, until golden.
In the bottom of a 5-quart slow cooker add your mushrooms, green pepper, onion, garlic, carrot, tomatoes, chili flakes, remaining salt and pepper, basil and parsley. Then add the chicken, chicken broth and wine. Cover and cook on HIGH setting for 4 to 6 hours.
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