When I first read this recipe, I thought “How do I cook bone in chicken in a crock pot and expect it to stay together?” The answer? It doesn’t. That’s OK, I simply shredded the chicken and served it over pasta (the original recipe says to serve the sauce over the pasta so it wasn’t too much of a stretch). This was very flavorful and much enjoyed. I used my homemade tomatoes instead of canned which I am sure helped with the flavor.
- 4 slices bacon
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp fennel seeds
- 1 tsp freshly ground pepper
- 1 bay leaf
- 1 cup white wine
- 28 oz can tomatoes
- 1 tsp salt
- 3-4 lb bone in chicken, skin removed
- 1/4 cup finely chopped fresh parsley
Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf, shred chicken and return to sauce. Serve sprinkled with parsley.