Attention Deficit Slow-Cooker Chicken
The name comes from the fact that I thought it up in church when I should have been listening to the sermon.
The name comes from the fact that I thought it up in church when I should have been listening to the sermon.
- Carbohydrate 44.1937239162175 g
- Cholesterol 95.76 mg
- Fat 18.6810865521075 g
- Fiber 9.44223258459532 g
- Protein 28.6205913884216 g
- Saturated Fat 5.37628713890037 g
- Serving Size 1 1 Serving (452g)
- Sodium 2004.87219583233 mg
- Sugar 34.7514913316222 g
- Trans Fat 1.44118890829824 g
- Calories 464 calories
Step-by-step
- Combine onion, carrots, pepper, garlic, tomato paste, wine and italian seasoning in slow cooker. Season chicken thighs with salt and pepper and rest them on top of other ingredients.
- Turn slow cooker on high for 15 minutes, then reduce to low and cook for four hours. Do not open during cooking time.
- Remove chicken and check for doneness. If desired, use immersion (stick) blender to puree sauce to desired consistency. Return chicken to sauce to keep warm. Serve with pasta and parmesan cheese.
Swapping the white wine for dry vermouth introduces a sharper, herbal bitterness that alters the final sauce significantly, cutting through the heavy sweetness of twelve ounces of tomato paste. Building this dish ahead of time requires simply combining the chopped onions, carrots, bell peppers, garlic, tomato paste, wine, and herbs directly in the ceramic insert, covering it tightly, and refrigerating the vessel for up to twenty-four hours before cooking. When ready to proceed, nestle seasoned chicken thighs on top and program the appliance for four hours on low heat, ensuring the lid remains sealed to prevent heat loss. Freezing the finished sauce and meat together works exceptionally well if separated into airtight containers once cooled to room temperature, retaining quality for up to three months in the freezer. Reheating frozen portions requires thawing overnight in the refrigerator, followed by gentle warming on the stovetop over medium-low heat until the center reaches one hundred sixty-five degrees Fahrenheit. An immersion blender smooths out the vegetable solids efficiently, creating a clinging emulsion that coats pasta far better than a chunky tomato mixture.
