Here chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty flavor, and since you cook them without the skin, it keeps the dish healthy. There's plenty of sauce, so serve it over pappardelle or brown rice. Steamed broccoli or sautéed broccoli rabe tossed with olive oil and a splash of lemon juice complete the meal. Source: EatingWell Magazine, January/February 2011

Judith Finlayson
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Ingredients

Directions

  • Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.

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  • Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, 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.

  • Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.

  • Variation: Turn 2 cups each of leftover chicken and sauce into Braised Chicken Gumbo. Heat 1 tablespoon extra-virgin olive oil in a large saucepan over medium heat. Add 1 diced medium red or green bell pepper and 2 tablespoons all-purpose flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes. Add 2 cups shredded chicken, 2 cups sauce, 2 cups reduced-sodium chicken broth, 1 cup sliced okra (fresh or frozen, thawed), 3/4 cup instant brown rice (see Tip) and 1/8-1/4 teaspoon cayenne pepper. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.

  • Per serving: 362 calories; 16 g fat (4 g sat, 7 g mono); 81 mg cholesterol; 24 g carbohydrate; 0 g added sugars; 27 g protein; 3 g fiber; 674 mg sodium; 551 mg potassium.

  • Nutrition bonus: Vitamin C (85% daily value), Vitamin A (25% dv), Zinc (20% dv), Magnesium (17% dv), Iron & Potassium (16% dv).

  • Tip: If you want to use rice that is not "instant," stir in 1 cup of any leftover cooked rice instead. Or, if you have time, add 1/2 cup of quicker-cooking whole-grain rice, such as Bhutanese red rice or Kalijira rice, and an additional 1 1/4 cups of chicken broth before adding the okra. Cook until the rice is almost tender, about 25 minutes (or according to package instructions) then add the okra and simmer until it is tender.

Tips

Make Ahead Tip: Prepare Steps 1 & 2, cover and refrigerate bacon and sauce separately for up to 1 day. To finish, bring the sauce to a simmer and continue with Step 3. The cooked chicken and sauce can be refrigerated for up to 3 days.

Equipment: 4-quart or larger slow cooker

Tip: If you prefer, substitute 1 cup reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice for the wine.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

240 calories; 11.7 g total fat; 3.3 g saturated fat; 84 mg cholesterol; 395 mg sodium. 371 mg potassium; 5.2 g carbohydrates; 1.7 g fiber; 2 g sugar; 23.6 g protein; 513 IU vitamin a iu; 13 mg vitamin c; 18 mcg folate; 49 mg calcium; 2 mg iron; 33 mg magnesium; 1 mg thiamin;

Reviews (38)

Read More Reviews
38 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 4
Rating: 3 stars
10/21/2018
Haven't made this yet but HOW MANY SERVINGS does the original recipe make? (Probably too late to find out.) Read More
Rating: 4 stars
01/29/2017
I chose to add the herbs about an hour before serving and it was delicious! Used breasts instead of thighs and simmered the sauce until it was a bit thicker before adding to the chicken. Not very watery at all! Read More
Rating: 1 stars
02/27/2014
Flavorless mess. The sauce was watery and I only added half of the wine amount. I also added more whole tomatoes then asked for in the recipe which should of made a thicker sauce. The spices were non existing. Pros: Cooks quickly Cons: Poor flavor and watery sauce Read More
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Rating: 5 stars
01/24/2014
Amazing with a few modifications! I used double the garlic chicken drumsticks instead of chicken thighs and red wine instead of white. I cooked for about 5 hours on low. The result: super tender chicken and a sauce I can't stop eating out of the pan with a spoon! My recommendations: - Take off the skins of whatever cut of chicken you use to reduce the fat that will be rendered out into the sauce anyway. - Do use the juice from the canned tomatoes because the liquid will help cover the chicken and braise it. You can always reduce it later. - After the chicken is done take the chicken out. Use a colander to strain out the tomato/garlic/chicken pieces from your sauce and then put the sauce in a pot on the stove. Bring to a boil and reduce by 1/3 to 1/2 whatever your patience level is. I also added a cornstarch slurry (2 tbs cornstarch with 2 tbs water whisked together) to thicken the sauce further. Add all vegetation back to the sauce. You probably don't have to strain out the tomatoes etc but that's what I did. Pros: Delicious protein flavor Cons: Fatty Read More
Rating: 4 stars
11/12/2013
A good dish w/ some variations My wife and I enjoyed this dish but I did take the advice of some other reviewers.... (1) Turkey bacon substitute for regular bacon. Even though the pan didn't yield the 2 Tbsp. of grease it was a much healthier option and the overall taste was not compromised. (2) Instead of the 28oz can I combined 14.5 oz. can of fire-roasted diced tomatoes and a can of Rotel to the onion mixture; and included the juice from both. This added some extra flavor and a nice 'kick' to the taste. (3) Since it was just me and my wife we only cooked six chicken thighs which were skinless and boneless. I rubbed the chicken with olive oil and seasoned with a little salt & pepper before placing in Crockpot. (4) The other reviewers are correct after 3 hours on Low the chicken was done and perfectly cooked. Keep in mind though that this was in a larger Crockpot and I only used six thighs instead of the ten called for in the recipe (plus they were boneless). Served the chicken with chunky tomato wine sauce on top alongside brown rice and steamed broccoli. Enjoy! Read More
Rating: 2 stars
11/06/2013
Sauce far too thin Tasty but the sauce was far too thin - like water - chicken cooked well for 6 hours - won't bother agin not sure when to put in the cornflour as only second time I've used my slow cooker! Read More
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Rating: 3 stars
10/31/2013
Pretty good Like amny others I played with the spices to jazz it up. I seasoned the chicken with adobo & olive oil mixture added a can of Rotel doubled up on onion & garlic & omitted fennel seed. I only cooked it on low for 3 hours but probably should have stopped it at 2:15 or 2:30 since the chicken was a tad dry. I removed chicken blended sauce & added corn starch to thicken. Be forewarned that if you blend it the bacon may give you a slightly gritty consistency but I didn't notice it after I shredded the chicken & added back to sauce. Served it over brown rice & had no complaints from the family. Pros: No Read More
Rating: 1 stars
10/02/2013
Bland and fattening Even using san marzano peeled tomatoes this dish was incredibly bland. The bacon and the chicken thighs made it a very high fat high calorie dinner too. Will not be making this again. Read More
Rating: 4 stars
09/26/2013
could be healthier adding bacon only makes this recipe fattier then cooking the bacon grease to top it off! what can I say? and why thighs which are fattier than chicken breasts? this dish could definitely be done healthier but just as tasty. disappointed. Pros: simple deep flavors Cons: could be healthier Read More
Rating: 4 stars
07/10/2013
Guests not disappointed Delicious! I'm known amongst my friends to be a great cook so I'm always looking for new recipes to impress them. This one did not disappoint. Reading the reviews I knew the chicken would cook in a lot less time than the recipe calls for. The chicken was fall-off-the-bone delicious after 4 hours on low. I used fire-roasted diced tomatoes and drained the liquid instead of adding it to the mix.. I am big on seasoning each step so I rubbed each piece of chicken with olive oil and seasoned with salt and pepper before laying it in the crock pot. At the very end I added a little bit of cornstarch to thicken up the tomato mixture and kept the lid off to evaporate some liquid as I finished prepping the rest of the meal. Served over brown rice... yum! I'd recommend this to anyone! Pros: Very flavorful and juicy Cons: Cooked in a lot less time than described Read More
Rating: 1 stars
04/27/2013
Bland I had high hope after reading all the recipes to tweek the recipe use red wine add more veggies herb garlic for flavor. But it didn't happen no hint of fire roasted tomato's herbs or garlic. The chicken was over cooked. Maybe cooking 3 hours is best but some reviews cooked for 8 hours. Where are recipes that allow you to start before work and come home to an amazing meal? That what slow cookers are for! Pros: Slow Cooker Cons: Flavorless over cooked not worthy of making Read More
Rating: 5 stars
03/07/2013
Totally worth it! Big flavors with a great result! I don't typically like slow-cooker recipes because they tend to be bland overdone and just not bold enough. This recipe is absolutely the exception! I used every ingredient asked for but prepared it a bit differently. I did not use the juice from the can of tomatoes as I know the chicken will let off a ton of juice and I wanted the sauce to be substantial not runny. The chicken cooked to perfection in about 3 hours on LOW for my slow cooker (mine runs a bit hot though.) The biggest key to slow-cooking is not overdoing the meat! When it hits 165 degrees you're good. I also took all the chicken out of the cooker along with the bay leaf and I used an immersion blender to puree some of the sauce. (Not all of it though!) I tempered in some cornstarch to help thicken the sauce and it was unbelievable! I put the chicken back in to sop up all the sauce and served it with a greek salad. So good for a slow-cooker recipe! I'm thoroughly impressed. Pros: Easy flavorful Read More
Rating: 5 stars
02/25/2013
This is the best slow cooker recipe I have ever made! My family likes big bold flavors so I seasoned the chicken with some salted dry seasoning mix (adobo) and a tsp of canola oil. This in my opinion did not make it salty. After letting it sit in the refrigerator for a few hours I heeded the advice of other reviewers and used fire roasted diced tomatoes red wine and added a teaspoon each of parsley and basil. We don't like fennel so I omitted that. Next time I will dice the onions instead of slicing them. I didn't like the look of the long strands. I served it with whole wheat couscous. It was truly delicious. I will make it again and again. Thanks for the recipe! Read More
Rating: 4 stars
01/30/2013
Budget Friendly and Quick and Easy! I loved this recipe! I am always looking for slow cooker recipes that I can put together in no time and that I have most of the ingredients for! I had everything but the fennel and white wine so I substituted caraway seed for fennel and then used red wine since that was what I had on hand and it turned out great! Also I added ranch dressing to the sauce mix because my family LOVES ranch dressing and it added just the right amount of creaminess! Will definitely be keeping this recipe and using it more! Read More
Rating: 4 stars
12/17/2012
Lots of flavor I loved the smoky background flavor the bacon added and thought the balance of spices was just right. I used the broth option because I didn't have any wine and it was still delicious. I am making this again this week with the wine and will add mushrooms this time. I say give this a try! Pros: Easy slow cooker Read More
Rating: 4 stars
09/24/2012
Even the kids liked it! I used boneless chicken thighs because my kids do not like the bones. They gave this recipe 4 stars I give it 5 since they never agree on the same meal. Pros: Easy to make and yummy to eat. Read More
Rating: 3 stars
03/25/2012
Was pretty good but felt like it was lacking flavor. I think that this recipe was missing flavor and the sauce was way too thin. Next time I will try red wine instead of white and add basil or some other Italian seasoning. I read other reviews saying this was salty as is but I thought it did not have enough salt. I would also thicken the sauce before serving. I served mine with brown rice and it was more like soup. Pros: Easy to make. Cons: Kind of bland. Sauce was too thin. Read More
Rating: 5 stars
03/23/2012
Chicken duo for two people two nights We used to make both dishes (thighs first night gumbo second night) just for the second night's gumbo; we found the first night's thighs a bit bland until that is we used organic fire-roasted diced tomatoes (Muir Glen's) instead of Hunt's etc. Made a world of difference. For 2 people we make rice (using a cup of dried brown basmati) to use for both nights. We make a half recipe for the thighs (5 thighs) and eat one apiece the first night over about half the cooked rice. (If one of us were a big eater we'd use 6 thighs eating 3 the first night.) The second night we make a full recipe of the gumbo eat what we want that night adding rice toward the end of the simmer and always have enough left over for a great lunch the next day. Read More
Rating: 5 stars
02/16/2012
Whoa this is good!!! Bacon and fennel - a perfect marriage! Read More
Rating: 3 stars
01/09/2012
This dish was really yummy and very easy! I used a cheap cooking wine so I think next time I will try a better wine. I served it over brown rice with some red potatoes on the side. Pros: Tender chicken Cons: lots of sauce a little bland Read More
Rating: 5 stars
01/05/2012
Loved it! I used chicken breasts instead thighs because that's all I had. The recipe seemed to make a lot of juice so I spooned some of it off into a pan and thickened it with some homemade dry cream soup mix and poured it back onto the chicken. Served it with rice and it was delicious! Pros: Good flavor easy to make Cons: A little too juicy and runny Read More
Rating: 3 stars
11/14/2011
Easy prep I thought this was good. Not great but I didn't have fennel seed and maybe that would have pulled everything together and I used a cheaper bottle of wine. I will make again but will shred up the chicken thicken up the sauce and put of polenta next time. It's worth a shot and I think the recipe has a lot of potential so give it a whirl. Pros: Easy prep Cons: Could use more flavor Read More
Rating: 5 stars
11/08/2011
Sunday dinner! This recipe is great. I followed the recipe and it came out wonderfully. I served it with steamed broccoli and quinoa. Make sure you have bread for the juices! It filled the house with a delicious aroma and the chicken falls off the bone. 6 hours seemed like more than enough time 5 probably would have been fine. I garnished it with parsley and Parmesan. This make a perfect Sunday dinner I'd like to try it with a side of pasta. Pros: Bacon Cons: None Read More
Rating: 4 stars
10/29/2011
Very Good and Easy to make We had this for dinner last night. It is in this month's magazine. It was very tasty. I made it with boneless chicken breasts rather than thighs. Served it with brown rice and roasted broccoli. I have now turned it into the gumbo that was suggested. It is also very good. I will add hot sauce to the gumbo to give it some heat and added flavor. Read More
Rating: 4 stars
10/29/2011
Chicken braised with wine and tomato Any suggestions to cut down on juice that made it a bit runny? It was absolutely delicious though. Pros: Very flavorful Cons: A lot of juice Read More
Rating: 5 stars
10/29/2011
Excellent This was delicious recipe and a hit with everyone. Only problem was we did not have enough servings left to make the gumbo. Definitely will make this again. Read More
Rating: 4 stars
10/29/2011
A keeper My family loved it even the 3 and 2 yr old gobbled it down. As the other reviewer said my only con is that the sauce was too runny. Otherwise it was delicious. Pros: Easy and Delicious Cons: Sauce was too runny Read More
Rating: 5 stars
10/29/2011
Delicious I loved this dish as did my hard-to-please husband. I made a swap and used boneless skinless thighs. Tasted delicious chicken was extremely tender. Someone asked about the amount of juice...I agree it is juicy. But if you are making the Braised Gumbo with your leftovers the extra juice is great stock for the gumbo so I wouldn't try to lessen it. I made the gumbo (equally delicious!!) and saved 2 cups of the tomato/onion mixture plus all the extra juice. Flavorful! Read More
Rating: 4 stars
10/29/2011
Tasty juicy and easy! I also used chicken breasts. I forgot to put in the bacon. I still thought is was great! We liked the amount of juice since we ate it over the brown rice and it balanced out. Didn't get to make the gumbo yet but it warmed up easily as a leftover. Read More
Rating: 5 stars
10/29/2011
Wine & Tomato Braised Chicken This chicken is so wonderful and easy to prepare. As suggested I prepared everything the night before and turned on my crock pot on in the morning. When I got home from work I was afraid we would not have dinner since my better half had already eaten half. We ate the chicken and juice over orzo therefore it did not seem like too much juice. There were not enought leftovers for the gumbo but look forward to making it next time. Read More
Rating: 4 stars
10/29/2011
Great Chicken Dish I'm always looking for easy slow cooker recipies and found this in my latest copy of Eating Well. My husband and I love it and will keep it as a go-to dish. I made the suggested gumbo the next day but probably would not make that again. It was rather bland. Pros: Easy and flavorful. Cons: The make-after gumbo was just "ok". Read More
Rating: 1 stars
10/29/2011
Very Bland Although this was very easy to prepare it was incredibly bland. I would not make it again. Pros: Easy to prepare Read More
Rating: 3 stars
10/29/2011
Pretty bland This was very easy to make and overall pretty good but it was rather bland. I livened it up by adding some hot sauce garlic powder and a dash of lemon juice. Served it over some whole wheat noodles and it was an easy healthy dinner. I didn't mind all of the sauce. I am eating it almost as a stew for lunch today. Pros: Chicken was very tender Cons: Didn't have a lot of flavor Read More
Rating: 5 stars
10/29/2011
Delicious! This dish is great. I personally do not think there is one thing wrong with this recipe. The flavors go together so well. I made steps 1 and 2 the night before and just stored in the fridge overnight. The next day I just put everything into the crockpot and cooked on low for 8 hours. I wouldn't change a thing. The next night there were plenty of leftovers and I just made them into a pizza. I added cheese basil oregano banana peppers roasted red peppers & mushrooms. Cooked on 400 for about 12 mins or so and there you go...another great meal that didn't even take like last night's dish! Very versatile dish! A must try!! Pros: Terrific flavor and plenty of leftovers. Cons: None Read More
Rating: 4 stars
10/29/2011
LOVED this recipe but made a few changes... I made this recipe for a girls' night and it was a huge success. There were no leftovers! Here are the changes I made: I used Red wine instead of White adds more flavor. The bacon only produced 1 tbsp of fat so I used a tbsp of butter (could use heart friend olive oil too) Added 2 cups of mushroom. I should have added some celery and green pepper. I used 15 boneless/skinless thighs could not find the bone in thighs. I cut the thighs in 3 pieces and browned them in a little butter and seasoned them with salt and pepper before putting them in the slow cooker. Next time I would lightly coat the chicken in flour before browning so the sauce thickens up better. I used no salt added tomatoes since there was so much salt in the recipe. I also added 1 tsp dried basil and 1/2 tsp chili pepper flakes. and upped the garlic to 6-7 cloves. Will definitely make this again and again. It is going on my go to list. Pros: Easy to make very flavourful Cons: not enough vegies in the sauce Read More
Rating: 4 stars
10/29/2011
We loved this recipe. We really enjoyed this recipe. I made it just for my boyfriend and I and we love leftovers. We will eat it all week and I'll freeze a couple of portions. I made the recipe as directed with no changes. The chicken fell off the bone and the bacon (and cooking in the bacon fat) added so much flavor. Delish and we will make it again! We served it with brown rice and grilled veggies (broccoli and cauliflower). Pros: Yummy healthy easy Read More
Rating: 4 stars
10/29/2011
excellent I made this exactly as described using a dry sherry for the wine. It was fantastic! I served it with parmasean balsamic quinoa and it was fabulous - definitely in the "favorites" section! Pros: easy Cons: i hate cutting onions! Read More
Rating: 5 stars
10/29/2011
What a great recipe! Followed recipe exactly. After it had been cooking for 5 hours I tasted. YUM. But instead of serving with a pasta or rice I pulled the chicken out shredded it and then added cannellini and garbanzo beans. Served in a bowl with freshly grated parmesan and fresh parsley. Amazing! Pros: Delicious Cons: No cons Read More