Slow Cooker Chicken with Garlic and White Wine

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Serves 4 | Prep/Cook Time: 8 Hrs 10 Min
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Calories
480
Protein
26g
Sodium
780mg
Sat.Fat
6g
Sugar
9g
INGREDIENTS
1 pkg PERDUE® 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
INSTRUCTIONS
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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 degrees F. Add peas for the last five minutes of cooking time.
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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.
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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.
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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.
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Use a fat separator or paper towel to degrease the wine sauce if there is too much fat in the sauce.

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