Wine & Tomato Braised Chicken -- Crock Pot

READY IN: 6hrs 30mins
Recipe by KerfuffleUponWincle

From EatingWell Magazine: January/February 2011 -- Chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty flavor, and because you cook them without the skin, it keeps the dish healthy. There’s plenty of sauce, so serve it over noodles or rice.

Top Review by FLKeysJen

Perfectly cooked chicken in just three hours...falling off the bone good. The combination of herbs is really good. Great recipe!

Ingredients Nutrition


  1. Place the skinless, bone-in chicken thighs in a 4-quart (or larger) crock pot.
  2. Cook bacon ~ drain well ~ crumble bacon over chicken in crock pot.
  3. IF YOU HAVE THE TIME, cook onion, over medium heat, in 2 tablespoons reserved bacon fat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
  4. Pour the tomato-wine mixture over chicken.
  5. IF YOU DON'T HAVE THE TIME, place the following into crock pot over the chicken: crumbled bacon, sliced onion, garlic, thyme, fennel seeds, pepper, bay leaf, wine, tomatoes and their juice, and salt!
  6. Cover and cook until the chicken is very tender, about 3 hours on High, or 6 hours on Low. Remove the bay leaf.
  7. Serve chicken and sauce over cooked noodles, or rice ~ garnish with chopped parsley.

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