Chicken in Wine Crock Pot
Transform your dinner routine with this luxurious yet effortless Chicken in Wine Crock Pot recipe—a one-pot wonder that combines tender, fall-off-the-bone chicken thighs with a rich, savory sauce. This dish features the perfect medley of carrots, mushrooms, garlic, and onions simmered low and slow in a blend of dry white wine, chicken broth, and aromatic herbs like thyme, rosemary, and bay leaf. Simple prep steps like searing the chicken to golden perfection and layering the ingredients in your slow cooker ensure a depth of flavor that’s worth every moment. Ideal for cozy weeknight meals or impressive dinner parties, this crock pot recipe pairs beautifully with crusty bread or creamy mashed potatoes to soak up the luscious wine-infused sauce. Ready in just 20 minutes of prep and 6 hours of hands-free cooking, this Chicken in Wine Crock Pot recipe brings irresistible elegance to your table with minimal effort.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and sliced
- 8 ounces Mushrooms, sliced
- 1.5 cups Dry white wine
- 1 cup Chicken broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, for about 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove and set aside.
In the same skillet, add the diced onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Place the carrots, mushrooms, and cooked onions and garlic into the crock pot.
Nestle the seared chicken thighs on top of the vegetables in the crock pot.
In a medium bowl, whisk together the white wine, chicken broth, tomato paste, dried thyme, dried rosemary, and bay leaf. Pour the mixture over the chicken and vegetables in the crock pot.
Cover and cook on low heat for 6 hours or until the chicken is tender and fully cooked (internal temperature of 165°F).
Once done, remove the bay leaf. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the chicken and vegetables with the sauce spooned over the top. Garnish with chopped fresh parsley.
Nutrition Facts
Calories |
3283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.5 g | 276% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 4061 mg | 177% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 25.8 g | ||
| Protein | 231.9 g | 464% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 311 mg | 24% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4489 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
