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Slow Cooker White Wine Chicken Thighs with Sweet Potatoes

October 28, 2013

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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.

WhiteWineChicken_2

Slow Cooker White Wine Chicken Thighs with Sweet Potatoes
Makes 3 to 4 servings
Ingredients
*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

Directions
*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.

Happy Cooking!
Madison

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