JanSlow Cooker Chicken with Garlic and White Wine
In The Fresh Meat Case
Slow Cooker Chicken with Garlic and White Wine
In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 8hr 0min
Serves 4
- 480
Calories - 26g
Protein - 780mg
Sodium - 6g
Sat. Fat - 9g
Sugar 
Ingredients
1 pkg. PERDUE® Fresh Chicken Thighs
1 tsp. dried tarragon, divided
1 tsp. salt, divided
1/2 tsp. black pepper, divided
2 tbsp. olive oil
16 oz. baby red potatoes, halved
8 oz. mushrooms, quartered
8 oz. baby carrots
1 large onion, sliced
2 cloves garlic, sliced
1/2 cup chicken stock
1/2 cup white wine
1/2 cup frozen peas
Step 1
Sear
Season chicken thighs with ½ teaspoon tarragon, ½ teaspoon salt and ¼ teaspoon black pepper. In a medium skillet, heat the olive oil over medium-high heat. Sear the chicken, skin side down, until the skin is brown and crispy, about 3 to 4 minutes.
Step 2
Combine
In a 4 to 6 quart slow cooker, combine the baby red potatoes, mushrooms, carrots, onions, and garlic. Season with remaining tarragon, salt, and black pepper.
Step 3
Add
Pour in the chicken stock and white wine. Add the seared chicken on top of the vegetables. Cover and cook for 4 hours on high or 8 hours on low until chicken is done and vegetables are tender. Chicken is done when a meat thermometer inserted in the center reaches 180°F. Add peas for the last five minutes of cooking time.
Step 4
Serve
To serve Slow Cooker Chicken with Garlic and White Wine, place a chicken thigh in a shallow bowl. Surround with vegetables. Pour the white wine sauce around the chicken and vegetables.
TIP
TIP: Use a fat separator or paper towel to degrease the wine sauce if there is too much fat in the sauce.
10 MIN
