Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Sunday, August 9, 2015


1/2 cup white whole-wheat flour
8 (approximately 2 lb) skinless boneless chicken thighs
1 tbsp olive or canola oil
3 cups chopped onion
2 cups chopped red bell pepper
6 garlic cloves, minced
1/2 cup dry red wine or chicken broth
1/2 cup tomato puree
1 1/2 tsp crushed red pepper
1 tsp dried oregano
1 tsp freshly ground black pepper
1/2 tsp salt
1 can (14.5-oz) petite diced tomatoes, do not drain
1/4 cup chopped fresh parsley or cilantro

Dredge chicken in the flour; shake of excess.

Heat a large skillet over medium-high heat; add the oil and swirl to coat. Add the chicken, in batches if necessary, and cook until browned on each side (approximately 4 minutes per side).

Place chicken into a 6-quart slow cooker.

Reduce heat under skillet to medium; add onion, bell pepper, and garlic, cooking 4 minutes. Add the broth and bring to a boil; simmer 2 minutes.

Add all ingredients to chicken in slow cooker, except for parsley or cilantro. Place lid on cooker and cook on low for 4 hours or until chicken is tender. Sprinkle with parsley or cilantro before serving.

Note: Serve over mashed potatoes or rice, if desired.

Serves 8.

Note: File Photo

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