Slow Cooker Chicken with Vegetables and Herbs

I make this so often in the fall/winter that my husband calls it "tired chicken." Its got simple and inexpensive ingredients that are magically transformed by the slow cooker into deliciousness.  This recipe is one of the reasons I have promised (threatened) to get our friend Ashley a slow cooker for her birthday. Since fresh parsley is rarely in my fridge, I like to add peas or something to this, so it's not a bistro bowl of brown.

INGREDIENTS

• 8  ounces  mushrooms, halved
• 1  cup  frozen pearl onions
• 1/2  cup  chicken broth
• 1/4  cup  dry red wine
• 2  tablespoons  tomato paste
• 1/2  teaspoon  garlic salt
• 1/2  teaspoon  dried rosemary, crushed
• 1/2  teaspoon  dried thyme, crushed
• 1/4  teaspoon  ground black pepper
• 1    bay leaf
• 4    small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
•     Chicken broth (optional)
• 1/4  cup  chicken broth
• 2  tablespoons  all-purpose flour
•     Hot cooked mashed potatoes (I fake it with the flakes, shhhhh)
•     Fresh parsley sprigs (optional)
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In a 5-1/2- or 6-quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley. Makes 4 servings.

BHG Magazine