Trying my best to “restart” my short-lived “Slow- Cooker Sundays” feature. (To be honest, football season really ruined it in the fall. Buffalo wings proved to be too much of a temptation every Sunday!) Now’s as good a time as any though to get the ball rolling again (or the slow-cooker heated again). A crock pot is great in the winter for stews, soups, and just overall hearty meals.
Even though today is Sunday, the inspiration for this meal came from a book called “Monday Night is Chicken Night”. I won it at my school’s book fair a few years ago and have really like the recipes I’ve made from it so far (including this one). The original recipe called for 3 pounds total of chicken drumsticks and thighs. I, however, used a combination of boneless, skinless thighs and breasts. (Feel free to use whatever combo floats your boat!)
Start with the prep…
- Peel and cut 4 medium red potatoes into bite-sized pieces.
- Next, slice 1 green pepper and chop 1 medium onion.
- Mince about 3 cloves of garlic as well.
- Gather the rest of your ingredients.
- Open 1 small 15 ounce can of tomato sauce.
- Get 1/2 cup dry white wine.
- Get 1/2 cup green olives with pimento.
- Put all of the ingredients into your slow-cooker.
- Add 1.5 tablespoons of EVOO, 1 tablespoon of tomato paste, and 1/2 teaspoon each of s&p.
- Add 1 bay leaf, broken in half.
- Mix to combine.
- Add in the chicken.
- Stir to coat.
- Cover and cook on high for 5 hours (or low for 8 hours).
- Make sure you discard both pieces of the bay leaf before serving!
With the prep being so quick and easy on this dish and the end results being so tasty, this is definitely a keeper! Enjoy!!