6 servings (serving size: 1/2 cup rice, 1 drumstick, 1 thigh, and about 1/2 cup sauce)
6 skinned chicken thighs (about 2 pounds)
6 skinned chicken drumsticks (about 1 3/4 pounds)
1 teaspoon canola oil
1/3 cup finely chopped onion
2 garlic cloves, minced
1/3 cup dry white wine
1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt-free lemon-herb seasoning
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon crushed red pepper
3 cups hot cooked rice
How to Make It
Trim fat from chicken. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken; cook 5 to 7 minutes or until browned, turning occasionally. Place chicken in a 5-quart electric slow cooker. Repeat procedure with remaining chicken.
Add onion and garlic to pan; sauté 2 minutes. Add wine, scraping pan to loosen browned bits. Add tomatoes; remove from heat. Stir in Italian seasoning and next 4 ingredients (through red pepper). Pour tomato mixture over chicken in slow cooker. Cover and cook on LOW for 5 hours. Serve chicken and tomato sauce over rice.
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One of my favorite "make ahead" recipes, the chicken and sauce freeze great! I made some changes to the original recipe, which you can see with step-by-step photos here: http://www.icancookthat.org/2015/05/slow-cooker-saucy-chicken-over-rice.html
3.5 stars. I used chicken quarters instead of individual pieces. I think 4 hours would've been fine as parts of the meat were a little dry. To me, the flavors were just ok. More garlic next time...maybe some capers or sliced olives. Definitely needed more sauce. But with a few tweaks, this could be some great comfort food.