Easy Savory Crock Pot Chicken

10m
Prep Time

5-7h
Cook Time

5h 10m
Ready In

Recipe: #14064

August 29, 2014

Categories: Chicken, Sunday Dinner, Slow Cooker, No Eggs, Non-Dairy, Wine, Boneless Pieces, Chicken Dinner, Slow Cooker Chicken, more

recipe by:
Kchurchill5

"Super easy and great flavor. I do take the time to brown the chicken first; however, I really think it is worth it. It is great served over rice, egg noodles, or mashed potatoes. You can even prep this the night before. Add the vegetables to the crock pot; and, top with the sauteed chicken. Add the sauce to a small ziplock bag and place in the crock pot. Cover - and, put in the fridge. In the morning - remove from the fridge and add to the heater unit, let it warm up a bit; and, turn it on."

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (252.2 g)
Calories 369.9
Total Fat - 20.4 g
Saturated Fat - 5.4 g
Cholesterol - 157.3 mg
Sodium - 502.4 mg
Total Carbohydrate - 5.2 g
Dietary Fiber - 1 g
Sugars - 2.4 g
Protein - 38.7 g
Calcium - 41.4 mg
Iron - 1.9 mg
Vitamin C - 2.8 mg
Thiamin - 0.2 mg

Step 1

Chicken ... First, let the chicken come to room temperature. I like to cut the breasts in half so they are about the same size as the thighs (they will cook evenly). Then, pat the chicken dry; and, season with salt and pepper on both sides. I really prefer bone in; but, when I first made this I used boneless - but skin on, and really liked the outcome. By searing the chicken first; the skin gets a nice crust, which holds up pretty well in the crock pot. Otherwise, the skin will be pale, rubbery, and soggy or soft.

Step 2

Onions and Celery ... Add the onions, celery, and bay leaf to the crock pot.

Step 3

Saute ... A non-stick pan works great for this if possible; but, a heavy cast iron or stainless also works. Add a little olive oil, to lightly cover the bottom of the pan to the pan; then, bring to medium high heat. Add the chicken 3-4 pieces and a time; and sear on the skin side, until golden brown - just a couple of minutes. You don't want to over cook this - just a few of minutes. Don't overcrowd the pan, otherwise the chicken will steam versus brown. It may take a couple of batches. Remove the pan from the heat, and transfer the chicken to the crock pot.

Step 4

Wine and Sauce ... Pour the wine in the pan (off the heat) you cooked the chicken in; stir, scraping off any bits from the bottom (this is called deglazing). Then, immediately pour the wine to a small bowl, bits and all.

Step 5

Then, add the A-1 sauce, both mustards, brown sugar, broth, thyme, salt, and pepper to the bowl with the wine and pan drippings; and, mix to combine. Pour the sauce around the chicken in the crock pot. Try NOT to pour it directly on top of the chicken.

Step 6

Cook ... Cover and cook 5-6 hours on low. I don't suggest using a high temperature; as the chicken can over cook. Depending on the newer pots; this can vary a bit; as newer pots cook much hotter. My larger crock pot takes right around 5-5 1/2 hours; my smaller and older one, takes 6-6 1/2 hours. This also depends on the size of the chicken breasts and thighs as well.

Step 7

Serve ... I love to serve this with rice; but, butter noodles or mashed potatoes would be just as good. I serve family style - a serving platter of the chicken, topped with the onions, and celery - and, finished with the sauce. As mentioned; rice, noodles, or mashed potatoes are all delicious with this dish. A simple salad would be the perfect side. ENJOY!