Slow-cookers have a bum rap, but I am really digging mine and have discovered a lot of recipes that prove this is a tasty time-saver, like this one below. Serve the braised chicken over mashers. Maybe pair it with some roasted carrots. Wintry yumminess.
• 2 slice(s) bacon
• 1 medium onion, thinly sliced
• 2 clove(s) garlic, minced
• 1/2 teaspoon(s) dried thyme
• 1/2 teaspoon(s) fennel seeds
• 1/2 teaspoon(s) freshly ground pepper
• 1 bay leaf
• 1/2 cup(s) dry white wine (see Tip)
• 1 can(s) (14-ounce) tomatoes, with juice, coarsely chopped
• 1 teaspoon(s) salt
• 4 bone-in chicken thighs (about 1 ½ pounds), skin removed, trimmed
1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
2. Add onion to bacon drippings in pan 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.
3. 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.