Something interesting that this book recommends is to brown all the meat first, including the chicken. I regularly do that with beef in my slow cooker dishes, but for some reason never thought of doing that with chicken. It makes a difference! Often chicken is difficult in the slow cooker because it falls apart. Browning it first not only brings out extra flavor, but also makes the skin sturdier as to not melt away during cooking. One downside with chicken that is present in this dish is a much shorter cooking time than beef. However, it's perfect for a weekend meal that you don't have to get going until noon, then can leave cooking on the counter while you run a few errands and come home to a yummy smelling house. This dish was quite tasty too!
4 lbs chicken (I used thighs)
salt, pepper, olive oil
2 large red bell peppers, cut into strips
12 ounces button mushrooms, halved
2 medium onions, finely chopped
1/2 tsp dried thyme
2 garlic cloves, minced
2 TBS all purpose flour
1 TBS good tomato paste (use 2-3 if using cheap stuff)
3/4 c dry red wine
Dry chicken pieces gently with a paper towel and sprinkle with salt and pepper. Coat large skillet with oil, about 2 TBS, and heat over medium heat. Add chicken, skin-side down, and cook until nicely browned. Flip and brown other side. Transfer chicken to slow cooker.
Pour all but 2 TBS of fat from skillet and increase heat to medium high. Saute peppers and mushrooms until they begin to soften. Add onions, thyme, and garlic and cook for 3 more minutes.
Sprinkle flour over veggies. Stir and cook for 1-2 minutes. Add tomato paste and wine and bring to a simmer. Scrape the bottom of the pan to get the yummy brown bits of flavor. Pour over chicken.
Cook on low for 5 hours or on high for 2.5 hours.