It took me a long time to start loving my slow cooker. Even today, I wouldn’t describe myself as a true slow cooker devotee, but I can certainly see the merits of using it now and again. I don’t have a lot of food pet-peeves, but cooking boneless, skinless chicken breasts in the slow cooker is pretty high up there on my list. I used to be guilty of doing this, until I realized the error of my ways.
You see, if you’re going to slow cook a piece of meat, the meat you are cooking needs to have a little fat in it. Boneless, skinless chicken breasts? They don’t have much fat. Next time you’re looking to make slow cooker chicken, seek out a cut like boneless skinless chicken thighs, which have more fat and consequently taste a whole lot better after simmering away in the slow cooker.
This meal was a huge hit after church on Sunday. I stole a couple bites of the chicken before serving up a bowl to Joe and the meat was incredibly juicy, buttery and tender. And although the meat itself has a little more fat than other cuts of chicken, the recipe doesn’t require any extra butter or oil, which balances everything out in the end.
Slow Cooker White Wine Chicken Thighs with Sweet Potatoes
Makes 3 to 4 servings
*1 1/2 lbs. boneless, skinless chicken thighs (about 6 thighs)
*1 1/4 teaspoons salt, divided
*3/4 teaspoon paprika
*1/2 teaspoon dried thyme
*1/4 teaspoon ground black pepper
*1 large sweet potato, peeled and chopped in large cubes
*1 medium yellow onion, peeled and cut into thick slices
*1 clove garlic, minced
*1 1/2 cups good-quality chardonnay
*In small bowl, combine 1/2 teaspoon of the salt, the paprika, thyme and pepper. Rub spice mixture onto chicken thighs. Set aside.
*Place sweet potatoes and onion in 4- or 5-quart slow cooker. Add the garlic and the chardonnay and remaining 3/4 teaspoon salt.
*Place seasoned chicken thighs on top of sweet potatoes and onions, arranging evenly in slow cooker.
*Cook on HIGH 3 1/2 to 4 hours or until chicken thighs are very tender.