Prep 20 mins
Cook 4 hrs
In a small household, you are always left with part of a package of something. This recipe was born from my desire to use up things in the fridge. I've done the same on the stove, but this really worked well in the crock pot.
- 2 lbs chicken thighs (bone-in)
- 8 ounces fresh mushrooms, sliced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 16 ounces spaghetti sauce (1/2 of standard jar)
- 1 teaspoon dried herbs or 1 tablespoon fresh herb, minced
- 1⁄2 cup wine
- olive oil
- Pour the spaghetti sauce into a bowl. Add the herbs and mix.
- Season chicken with salt and pepper. Heat a little olive oil in skillet and brown the chicken well; transfer to crock pot.
- Pour all but about 2 tablespoons of accumulated fats from skillet, return to medium low heat. Add the onion and garlic, and cook until soft and just starting to turn color.
- Put the onions, garlic and mushrooms over the chicken.
- Return skillet to burner. Pour the wine into the skillet and scrape up all the fond (browned bits) from the skillet. Pour the wine into the spaghetti sauce and mix. Pour over the chicken.
- Set to LOW and cook for 4 to 5 hours.
- Serve with hot pasta.
- Note1: Use whatever herbs you like - oregano, basil, thyme are all good, or use an Italian seasoning mix. I also sometimes add 1/4 teaspoons crushed red pepper for some heat.
- Note2: Obviously, you can add different vegetables and herbs or spices, to suit your tastes and needs. Sweet bell peppers are a natural, I will also add fresh tomatoes or whatever needs using.
- Note3: I try not to use added salt, but you may want an additional 1/2 teaspoons or so in the sauce. I find commercial sauces salty enough.
- Note4: I like red wine, but any wine or dry vermouth will work. Or use chicken broth.
I used boneless, skinless chicken breasts because that is what I had on hand and at the end of the cooking time I shred the chicken up. This was awesome. I served this for my brother-in-law's birthday party dinner and everyone really liked it. I will definitely be making this again. Made for Rookie Recipe Tag ~Summer 2013~.
I used boneless skinless chicken breasts and red wine. I served this with macaroni. The chicken was perfectly cooked. The sauce was a bit too liquid but maybe it's my sauce that was that way. Thanks duonyte :) Made for 123 hit wonders
For allergy purposes I had to omit the onion. I quartered a small whole chicken, which I also skinned (have found too often if I cook chicken with skin in the crockpot we do not enjoy it - too fatty) and ended with about 1 1/2 lbs which fed the four of us fine with sides. I used a Masterfoods dried italian herb mix and as I did not have the wine subbed some chicken stock. For the spaghetti sauce I used Paul Newman's Own Classic Tomato (375gm - less than called for) but we had plently of sauce to spoon over the chicken.