Wine Tomato Braised Chicken Crock Pot
Indulge in the rich, comforting flavors of Wine Tomato Braised Chicken, an effortless crock pot recipe that fills your home with enticing aromas. This dish features tender, bone-in chicken thighs slow-cooked to perfection in a flavorful medley of dry red wine, crushed tomatoes, and aromatic vegetables like carrots, celery, and garlic. Enhanced with a touch of Italian seasoning and a bay leaf, each bite offers depth and elegance. Perfect for busy weeknights or cozy gatherings, this slow-cooker meal is both hearty and refined. Serve with crusty bread, creamy mashed potatoes, or fluffy rice to soak up the velvety sauce, and garnish with fresh parsley for an extra burst of freshness. Treat your family to this wholesome, restaurant-quality dinner that’s as easy as it is delicious!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion (diced)
- 4 cloves Garlic (minced)
- 3 medium Carrots (peeled and chopped)
- 2 stalks Celery stalks (chopped)
- 1 cup Dry red wine
- 2 tablespoons Tomato paste
- 28 ounces Canned crushed tomatoes
- 1 cup Chicken broth
- 1 teaspoon Dried Italian seasoning
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt and ground black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for about 2-3 minutes per side, or until golden brown. Transfer the chicken to the crock pot.
In the same skillet, add the diced onions, minced garlic, carrots, and celery. Sauté for 4-5 minutes, or until the vegetables are slightly softened.
Pour the red wine into the skillet and stir to deglaze, scraping up any browned bits from the bottom. Let the wine simmer for 2 minutes.
Stir in the tomato paste, and cook for an additional 1 minute.
Transfer the vegetable mixture into the crock pot over the chicken.
Add the canned crushed tomatoes, chicken broth, Italian seasoning, and bay leaf to the crock pot. Stir gently to combine.
Cover the crock pot with the lid and cook on LOW for 5-6 hours, or until the chicken is tender and cooked through.
Remove the bay leaf and discard. If desired, adjust the seasoning with additional salt and pepper to taste.
Serve the chicken warm, garnished with chopped fresh parsley. Pair it with crusty bread, mashed potatoes, or rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 9.0 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 794 mg | 17% | |
*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.
