Dorothy’s Winey Crock-Pot Chicken

Dorothy’s Winey Crock-Pot Chicken

 

Serve the chicken over cooked rice (brown or white), mashed potatoes or cooked wide noodles.

 

1/4-1/3 cup sliced pitted olives (green olives or some other flavorful variety such as Kalamata)

1 (14.5-ounce) can diced tomatoes, drained

4-8 ounces fresh sliced mushrooms

1 (.87-ounce) envelope dry chicken gravy mix

1/2 cup red wine

1/4 cup balsamic vinegar

3 tablespoons Dijon mustard

4 strips fried, crisp bacon, chopped

2 1/2 pounds bone-in chicken thighs, skin removed

 

In a slow cooker, combine olives, tomatoes, mushrooms, gravy mix, wine, vinegar and mustard. Stir to combine. Add bacon and chicken, and stir to nestle and submerge the chicken into the tomato mixture. Cover slow cooker and cook on low setting for 5-6 hours.

 

When done, thicken juices with a little cornstarch if you like (or leave as is), remove chicken from bone and return meat to the pot.

 

Serves 4-6, depending on size of appetites.