Prep 20 mins
Cook 9 hrs
"This subtly seasoned chicken and vegetable combination is a snap to prepare on a hectic working day."
- 1 (3 -4 lb) broiler-fryer chickens, cut up and skin removed
- 2 medium tomatoes, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1⁄2 cup chicken broth
- 2 tablespoons white wine
- 1 bay leaf
- 1 1⁄2 teaspoons salt
- 1 teaspoon dried thyme
- 1⁄4 teaspoon pepper
- 2 cups broccoli florets
- hot cooked rice
- Place the chicken in a slow cooker. Top with the tomatoes, onion and garlic. Combine broth, wine or additional broth, bay leaf, salt, thyme and pepper; pour over the chicken. Cover and cook on low for 7-8 hours. Add broccoli; cook 45-60 minutes longer or until the chicken juices run clean and the broccoli is tender. Discard bay leaf. Thicken pan juices if desired. Serve over rice.
I do not have a slow cooker; so I prepared this dish in a mold with lid in the oven.
I added to the recipe some halved potatoes and I topped the chicken with some paprika as well.
After 50 minutes I removed the lid and I baked it for 10 more minutes.
In this way we had a fantastic one dish meal and everybody enjoyed it very much.
The sauce was DELICIOUS!