Oh my, this was a heavenly recipe, my friends. It’s everything you want a slow cooker recipe to be: easy to throw together, makes your home smell insane all day, and serves up a bowl of comfort for dinner. This one really delivered.
I have to say part of me, well, misses dinner when I use the slow cooker. Come 5:30, I’m kind of sort of just wandering around my kitchen looking for something to dice – chop – simmer.
But this recipe is totally worth giving up that 5:30 prep, should you love it as much as I do. And it gives you the gift of time for the other million things you’ve got going on… football carpool, homework, conference calls, laundry, your three year old’s endless obsession with baseball in the yard, the dry cleaning your husband texted you to pick up and you tooootally forgot so you’re racing to the dry cleaners before they close.
Whoops.
Hey, I made it in time. And he came home to this dinner without knowing otherwise. 😉
- 6-8 boneless chicken thighs, I left mine whole
- 2 carrots, peeled and sliced
- 2 stalks of celery, sliced
- 1 small-medium onion, diced
- 2 cloves garlic, minced
- 2 medium tomatoes, diced
- 12 baby potatoes, left whole
- 1¾ cup chicken stock
- 1 tbsp tomato paste
- 2 tbsp red wine
- ½ tsp fennel seeds, crushed up (use the side of your knife)
- ¼ cup water
- 2½ tbsp cornstarch
- 3 tsp balsamic vinegar
- tso of freshly chopped rosemary
- ½ tsp salt {to taste}
- Just to develop the flavor more, I browned the chicken in a bit of olive oil before putting in the crock pot. This is totally optional though.
- Toss chicken (either raw, or browned), carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, and crushed up fennel seeds into the slow cooker and cook on the low for 4-6 hours.
- Just before serving, combine the corn starch with the water and mix until no lumps remain.
- Add the water/cornstarch, balsamic vinegar, rosemary and salt to the crock pot. Taste and add additional salt and/or pepper if necessary.
- Serve with freshly chopped parsley and hunks of bread for dipping.
- Chopped up parsley to garnish, optional. Crusty bread - not optional
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Courtney
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I love that the baby potatoes are kept whole! What kind of crock pot do you use? My Rival one heats up too much, even when set at the 10 hour setting 🙁
Biz recently posted…I live in a magazine.
I become queen of domestic capabilities come fall/winter…mostly due to the crockpot!! It always smells like I’ve been slaving away, but we all know the truth!! Great recipe!
Tia G. recently posted…Unconventional Therapy: A Haunted House
Ha – crock pots are a good little trick aren’t they? 😉
I tried this but I think my slow cooker might be broken because I had it on for 7 hours and the potatoes were hard 🙁 I took it out and boiled it in a pan on the stove though and that did the trick!
Oh I’m sorry to hear that but glad in the end it worked out!