Recipe: Appetizing Crockpot Chicken in Red Wine

Crockpot Chicken in Red Wine. Browning the chicken in the skillet before putting it in the crock gives the chicken a different flavor, and it also prevents it from falling apart to shreds. Spray in the inside of the Crockpot with nonstick spray. To the bottom, add strained tomatoes, sliced green pepper, garlic, seasonings, red wine, and.

It's ideal for sharing at dinner parties or a cosy night in. Pan-seared slow-cooker wine-braised beef short ribs and chopped vegetables go into your crockpot with some chicken stock and plenty of red wine in a recipe that produces wonderfully fork-tender meat. Serve with mashed or scalloped potatoes. You can have Crockpot Chicken in Red Wine using 13 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Crockpot Chicken in Red Wine

1. Prepare 4 of skinless chicken breasts.
2. You need 150 grams of lean bacon cut into 1 inch pieces or lardons.
3. Prepare 15 ml of vegetable oil.
4. You need 2 clove of crushed garlic.
5. You need 300 ml of red wine.
6. Prepare 30 grams of tomato paste.
7. You need 500 ml of chicken stock.
8. It's 1 of bay leaf.
9. Prepare 1/2 tsp of dried thyme.
10. Prepare 250 grams of shallots or button onions, peeled.
11. You need 200 grams of small button mushrooms or quartered if large.
12. You need 30 grams of cornstarch.
13. Prepare of chopped parsley or coriander.

Enter stuffed chicken in the crockpot. Who knew it could be done? But I tried it anyway annnnnd since it's December I filled the crockpot with wine. Turn the heat on the skillet to.

Crockpot Chicken in Red Wine instructions

1. Spray crockpot with oil..
2. Heat oil in a frying pan, add bacon / lardons and fry until any fat runs, drain and add to crockpot.
3. Place chicken breasts in pan and seal on both sides without browning, drain and place in crockpot..
4. Pour off most of oil, lightly fry shallots, add garlic to pan, add tomato paste, add wine and deglaze pan, add stock(made from cube is fine) add bayleaf and thyme pour into crockpot, season with salt and black pepper..
5. Turn crockpot to low, add mushrooms, cook for 4 hours., check chicken is cooked through..
6. Slake cornstarch with 30 ml cold water, pour into crockpot, stir and turn to high for 15 minutes, until thickened..
7. Garnish with chopped parsley..
8. Serve with pilaf or boiled rice or creamey mashed potatoes and vegetable of choice, fresh peas are good..
9. I bought diced chicken breast by mistake, I reduced cooking time to 2 hours and it was perfect..
10. You can add a dash or two of balsamic vinegar at step 6, for a richer taste..
11. You can substitute white wine for red wine for an alternative taste, in this case omit balsamic vinegar but you can add a dollop or two of cream or creme fraiche just before serving..
12. My daughter is allergic to mushrooms so there are no mushrooms in title picture, I cooked them separately and added to dish when served!.

Chicken, carrots and mushrooms simmer in a rich red wine sauce. Add carrots, onions, bacon, salt, pepper, thyme, garlic, bay leaves, wine and broth. This crockpot quinoa chicken primavera is ready to cook in no time and mixes an array of healthy asparagus, peas, parsley, and watercress all coated in delicious pesto. This crockpot spicy chicken tortilla soup will spice up your Mexican night without you having to do any heavy prep after work. We only use ONE pot in this crockpot Thai chicken curry, because we whisk together our peanut-ty, red curry sauce directly in the crockpot!