Saturday, March 2, 2013

{Foodie Friday}: Italian Chicken Dinner (Slow Cooker)

I made this recently, totally made up, but it turned out DELICIOUS. Measurements are approximations.

This meal cooked for about 8 hours total on Low. It was impulse with me being up that early, but it was nice to have a clean kitchen and not have to worry about cooking later. and, of course, my mom is always happy to get a break :-)

Italian Chicken Dinner


  • 3 Chicken Thighs
  • Seasoned Salt (Lawry's) and Black Pepper
  • 2-3 tbsp. Olive Oil
  • 1 medium onion, sliced
  • Baby carrots, sliced lengthwise in fourths
  • 2 cloves garlic, chopped
  • 1/4 c. white wine vinegar
  • Italian dressing packet
  • 1 tbsp. Honey Butter  - store bought or homemade
  • 1 tbsp. soy sauce
  • 2 sliced Roma tomatoes


Season chicken thighs with seasoned salt and pepper. Heat 2-3 tbsp olive oil over med-high heat and sear thighs, getting them as brown as possible.


Flip thighs over. Aren't they beautiful, besides the sickening raw pink? :-)


Remove the chicken to a plate and add 1 medium onion, sliced. Saute until lightly browned and translucent.


Add several sliced baby carrots and saute'. Then add 2 chopped cloves of garlic; season with salt and pepper. Add 1/4 c. white wine vinegar and use a wooden spoon to scrape up the browned bits. Let the 'sauce' boil until it reduces by about half. Remove from heat.


I made a "butter concoction" for the chicken. It is a homemade honey butter  plus soy sauce, and  an Italian dressing packet (the actual dressing, not the mix). I whisked this all together and set it aside.

Place the chicken thighs in the slow cooker. Be sure to pour in any juices on the plate.


Add the butter mixture, spooning or pouring, whichever. I make sure to get the whole top of the chicken thigh coated and spread it around with my fingers just a little.


Add two sliced Roma (plum) tomatoes.


Add the veggie-sauce mixture over top.


After about 6 hours, I took a peek.


Remove the chicken to a plate so you can thicken the sauce.

Thicken the sauce however you like. I did a cornstarch slurry with some of the juices. Once it's stirred in, replace the chicken and any juices. I let it go another hour and a half or so and served it with white rice and some pumpernickel bread with more honey butter. I apologize for not getting a good picture of the finished dish, it totally slipped my mind! Enjoy!

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