Rating: 3.79 stars
38 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 4

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.

Judith Finlayson
Source: EatingWell Magazine, January/February 2011

Gallery

Read the full recipe after the video.

Recipe Summary

total:
6 hrs 45 mins
Servings:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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.

Turn 2 cups each of leftover chicken and sauce into Braised Chicken Gumbo.

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; protein 23.6g; carbohydrates 5.2g; dietary fiber 1.7g; sugars 2.5g; fat 11.7g; saturated fat 3.3g; cholesterol 84.2mg; vitamin a iu 512.8IU; vitamin c 13.1mg; folate 18.1mcg; calcium 49.2mg; iron 2.1mg; magnesium 32.8mg; potassium 371.4mg; sodium 395.5mg; thiamin 0.5mg.
Advertisement

Reviews (23)

38 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 4
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
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: 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
Advertisement
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
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: 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
Advertisement
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: 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: 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