Why We Love It
Although this slow-cooker recipe takes a bit more prep work than others, it’s well worth the effort. Its hearty flavours are perfect for cold winter days.
- 4 slices gluten-free bacon
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1 teaspoon freshly ground pepper
- 1 bay leaf
- 1 cup dry white wine
- One 28-ounce (828 mL) can diced stewed tomatoes, with juice (you can also use whole canned tomatoes and chop them)
- 1 teaspoon salt
- 10 bone-in chicken thighs (about 4 pounds)
- 1/4 cup finely chopped fresh parsley
- Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain. Crumble when cool.
- Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper, and bay leaf. Cook 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.
- 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. Serve sprinkled with parsley.
- This recipe is also great with bone-in pork chops.
- A hearty side dish of roasted root vegetables (such as sweet potatoes, parsnips, and carrots) rounds out this meal nicely.