Think of this as a lower-stress version of Chicken Cacciatore. Skin-on, bone in chicken thighs receive a flavor-boosting browning. They’re joined in the crockpot with the classic trio of aromatic vegetables: onion, celery, and garlic, with garlic, sautéed to soften. Moisten with broth, canned diced tomatoes, red wine, and balsamic, and let the slow cooker do its thing for 5 to 6 hours. Serve with creamy Polenta.
For more crockpot inspiration, check out our Slow Cooker Chicken Adobo, Slow Cooker Chicken Chili Verde, and Slow Cooker Chicken Thighs with Olives and Fennel.
- Yield: 4 servings
- Difficulty: Easy
- Total: 6 hrs 20 mins
- Active: 20 mins
- 6 large bone-in chicken thighs (about 2 1⁄2 pounds)
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter (1/4 stick)
- 1 tablespoon olive oil
- 3 bay leaves
- 1 medium yellow onion, finely chopped
- 1 large carrot, finely chopped
- 1 stalk celery, finely chopped
- 10 cloves garlic, smashed
- 1 (28-ounce) can diced tomatoes, drained
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry, full-bodied red wine
- 2 tablespoons balsamic vinegar
- 2 teaspoons finely chopped fresh flat-leaf parsley
- Season the chicken with salt and pepper. In a large frying pan over medium-high heat, warm the butter and oil until hot. Add the chicken, skin side down, and cook until golden brown, about 7 minutes. Transfer to the slow cooker and add the bay leaves.
- Add the onion, carrot, and celery to the frying pan and cook until just starting to get tender, about 5 minutes. Add the garlic and cook for 1 minute. Pour over the chicken, along with the tomatoes, chicken broth, wine, and vinegar. Stir to combine.
- Cover and cook on the low setting for 5–6 hours. The chicken should be tender and opaque throughout.
- To serve, remove and discard the bay leaves. Let stand for a few minutes, then skim away the fat from the surface with a large spoon. Serve the chicken with the sauce, garnished with some of the parsley.