This Slow Cooker Saucy Chicken Over Rice is one of my favorite go-to recipes, so I was really surprised to find that I hadn’t shared it on my blog yet!
My fiance is a runner, so I tend to make this recipe a few days before the race because it has a nice balance of carbs and protein with no dairy. (Note: every runner is different and has their own preferred menu on the days leading up to a race, this just happens to be one of my fiance’s favorites.)
This recipe from MyRecipes.com is a really simple slow cooker meal that involves about 15 minutes prep in the morning before popping everything into the slow cooker. The result is a yummy, tender, chicken recipe that freezes and reheats great as well! I’ve adapted the recipe slightly, but the general concept is still there. If you’d like to see the original, visit MyRecipes.com.
Ingredients:
- 4 lbs boneless skinless chicken thighs (or 2 lbs thighs and 2 lbs drumsticks)
- 1 tablespoon olive oil
- 1 small onion, chopped (about 1/3 cup)
- 3 garlic cloves, minced
- 1/3 cup dry white wine
- 2 tablespoons dried Italian seasoning
- 1 tablespoon dried tarragon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon crushed red pepper
- 3 cups hot cooked rice
Heat a large saute pan over medium high heat. Add the oil to the pan, swirling to coat. Add half of the chicken thighs and cook for 3 to 6 minutes, or until browned, turning occasionally to brown on all sides.
Remove the thighs and add to the slow cooker. Repeat with the remaining chicken thighs and add them to the slow cooker.
Add the onion and garlic to the saute pan and cook, stirring for 2 minutes.
Add the wine, scraping the pan with a wooden spoon to loosen browned bits.
Add the diced tomatoes and tomato puree and cook for 1 minute. Stir the spices into the tomato mixture and pour the mixture over the chicken in the slow cooker.
Cover and cook on LOW for 5 hours.
Serve chicken and tomato sauce over rice.
So simple, right? I absolutely LOVE this meal! The tomato sauce stays pretty thin, so it’s perfect to go over cooked rice!
The chicken is so so tender and just falls apart once it’s finished cooking. This meal is great to feed a crowd, or to portion out and freeze for future busy nights!
Ingredients
- 4 lbs boneless skinless chicken thighs (or 2 lbs thighs and 2 lbs drumsticks)
- 1 tablespoon olive oil
- 1 small onion, chopped (about 1/3 cup)
- 3 garlic cloves, minced
- 1/3 cup dry white wine
- 2 tablespoons dried Italian seasoning
- 1 tablespoon dried tarragon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon crushed red pepper
- 3 cups hot cooked rice
Instructions
- Heat a large saute pan over medium high heat. Add the oil to the pan, swirling to coat. Add half of the chicken thighs and cook for 3 to 6 minutes, or until browned, turning occasionally to brown on all sides.
- Remove the thighs and add to the slow cooker. Repeat with the remaining chicken thighs and add them to the slow cooker.
- Add the onion and garlic to the saute pan and cook, stirring for 2 minutes.
- Add the wine, scraping the pan with a wooden spoon to loosen browned bits.
- Add the diced tomatoes and tomato puree and cook for 1 minute. Stir the spices into the tomato mixture and pour the mixture over the chicken in the slow cooker.
- Cover and cook on LOW for 5 hours.
- Serve chicken and tomato sauce over rice.
Have you tried this with chicken breasts? Do you think you could make it without the chicken legs and just do boneless, skinless thighs? Thanks for the advice.
Tandra,
Yes, I’ve made it with a mixture of thighs, drumsticks, and breasts. You can absolutely add in whatever cut of chicken you prefer. Thighs and drumsticks tend to stay more moist though!