You know it’s a good sign when you can smell your dinner before you open the apartment door. I started this chicken at like 1:15 (after browning it), and got to eat after work, maybe around 7:45. Browning the chicken is nice, but it made the chicken tenderness inconsistent. I think I’d leave that part out next time. It was really really delicious though. The chicken shredded nicely and had amazing flavors in and around it. I added a can of fire roasted tomatoes with garlic.
- 3 lbs chicken, cut up in pieces (I had 1.7 lbs b/s chicken thighs, which was enough for a starving Jacob and me, and two more lunches)
- 1 large onion, thinly sliced
- 2 (6 ounce) cans tomato paste (I used maybe a tbsp or two, and a can of fire roasted tomatoes.)
- 6 ounces sliced mushrooms (4 mushrooms chopped into big chunks)
- 1 green bell pepper, finely chopped (I left this out. I don’t like green that much, and the red bell pepper was expensive and not that good looking.)
- 2-4 cloves garlic, minced (3)
- 2 teaspoons oregano
- 1 teaspoon dried basil
- 1/2 teaspoon celery powder (I had celery salt, and just used a little. I don’t even know if I tasted it.)
- 1 teaspoon salt
- 1/2 cup dry white wine
- 3 tablespoons olive oil (I can’t remember if I added this or not. If I did, it was only a little. I’m pretty sure I didn’t though.)
- 1 teaspoon crushed red pepper flakes, optional (When eating, I decided I added the perfect amount. I could feel the slight warmness, but it wasn’t strong at all. Too bad I wasn’t measuring)
Place onions in bottom of crock pot. (I sprayed the bottom with spray first)
Add chicken pieces.
Stir all the other ingredients together.
Pour over chicken.
Cook on low heat 7 to 9 hours or high heat for about 3 to 4 hours. (I cooked for 6, because I had already browned the chicken.)
Serve over pasta or rice. (I just had bread on the side, which I prefer to pasta or rice.)