Impress the in-laws, neighbors or any other dinner guests with this pretty dish. It's a slow-cooker chicken recipe that actually looks and tastes like it was oven-roasted. To save time, prep the vegetables a day ahead or in the morning, and then refrigerate until ready to brown the meat and start the slow cooker.
Ingredients
- 1 ¼ cups 1/2-inch-thick carrot slices (about 7 ounces)
- 1 pound small (about 2-inch-diameter) red potatoes, each cut into eighths
- 1 ½ cups sliced yellow onions (about 6 ounces)
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped garlic (from 3 garlic cloves)
- 3 tablespoons chopped fresh flat-leaf parsley
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- Cooking spray
- 4 bone-in, skinless chicken breasts (about 2 pounds)
- 1 tablespoon olive oil
- ¾ cup unsalted chicken stock
- ¼ cup dry white wine
- 2 tablespoons all-purpose flour
Instructions
- Place the carrot slices, potatoes, onions, oregano, garlic, 2 tablespoons of the parsley, and 1/4 teaspoon each of the salt and pepper in a 5- to 6-quart slow cooker evenly coated with cooking spray.
- Sprinkle the chicken with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high. Add the chicken to the skillet, meaty side down, and cook until well browned, about 6 minutes. Turn the chicken over, and cook 1 minute. Place the chicken on top of the vegetables in the slow cooker. (Do not wipe the skillet clean.) Whisk together the stock, wine, and flour. Add the stock mixture to the skillet; bring to a boil, and boil 1 minute, scraping to loosen any browned bits from the bottom of the skillet. Pour the stock mixture over the chicken in the slow cooker. Cover and cook on LOW until the chicken is cooked through, about 4 hours. Serve the chicken and vegetables with the sauce, and sprinkle evenly with the remaining 1 tablespoon chopped fresh parsley.
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