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Chicken and Vegetables with Herbs

  • Servings: 4
  • Course: Main Dish

Frozen pearl onions add no-fuss flavor to this slow cooker main-dish recipe. Make it a meal by serving with mashed potatoes and a tossed salad or fresh fruit. Take slow-cooker-easy a step further and line the bowl with a slow cooker liner. After serving this recipe, cool the slow cooker completely; remove liner and discard. The only cleanup includes wiping the cooled slow cooker bowl with a clean, damp cloth or paper towel to clean any dried on juices or spills. It's a snap.

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Ingredients

  • 8 ounces mushrooms, halved
  • 1 cup frozen pearl onions
  • 1/2 cup chicken broth
  • 1/4 cup dry red wine
  • 2 tablespoons tomato paste
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • 4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
  • Chicken broth (optional)
  • 1/4 cup chicken broth
  • 2 tablespoons all-purpose flour
  • Hot cooked mashed potatoes (optional)
  • Fresh parsley sprigs (optional)
  • Disposable slow cooker liner

Directions

Step 1

Place the disposable slow cooker liner inside a 5-1/2- or 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine mushrooms and pearl onions; stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf; add to slow cooker. Add chicken legs to cooker.

Step 2

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

Step 3

Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

Step 4

Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley.

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