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I adapted this recipe for the crockpot by making just a few changes in it. The original recipe comes from Country Gourmet Cookbook. The instructions weren’t really complicated but there were several steps that involved baking the chicken skin-side down for a while, then flipping it, deglazing the pan… I cut out all of that by using the crockpot. The results were delicious and much easier than the original. The only thing lost was that the chicken didn’t really brown as it would in the oven.
Notice the ziplock bag of wine in the ingredients photo. I found out recently that you can freeze wine. I froze mine in 1/2 cup quantities. It thawed out quickly on the counter while I prepped the ingredients. This is a good money saver for me. I like to cook with wine, but we don’t often drink it. Buying a whole bottle for one recipe is an expensive thing to do, but freezing it for multiple recipes makes cents (ha! a pun. sorry, I couldn’t resist.)
Ingredients
- about 3 pounds of chicken (I used a whole chicken, cut up)
- a bit of olive oil
- 2 Tbs. dijon mustard
- salt and pepper
- 1 tsp. thyme
- 1 onion, cut in thick wedges
- 4 large cloves garlic, minced
- red bell pepper, sliced
- green bell pepper, sliced
- 1 can diced tomatoes, drained (or use fresh, chopped tomatoes)
- 1/2 cup white wine
Instructions
- Rub the inside of the crockpot with olive oil.
- Rinse and pat the chicken pieces dry with a paper towel.
- Rub the undersides of the chicken with dijon mustard and sprinkle with salt, pepper and thyme. Place them in the bottom of the crockpot, skin side down.
- Put the veggies and wine on top of the chicken.
- Cover and bake on high for 5 hours or so. Or bake on low 7-8 hours.
- Serve with angel hair pasta or baked potatoes.
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Great crock recipe! I bet the flavor of the Dijon was nice in there! I love Dijon!
super tasty looking….good one….and I love me a crockpot recipe…
That looks good! And I love crockpot recipes…AND I have all the ingredients. Gosh I love when that happens.
Do you think this would be ok with boneless chicken breast?
Thanks
Jamie, I think it would be great with boneless chicken. Happy cooking!
I made this tonight for dinner. The only changes I made were boneless breasts and chicken broth instead of the wine (cuz I didn’t have any). I was expecting just another chicken and veggie recipe (not that that’s bad necessarily). But this was amazing! We loved it. Definitely a keeper!
What wine do you buy?
I’m not good at choosing wine. I usually just pick something cheap.