You get a lot of answers when you ask the question, what’s the best invention out there? Some people would likely say the telephone, lightbulb or computer. All these answers have great reasoning behind them. What’s my answer? The slow cooker why of course! My reasoning? It’s the closest I’ll ever get to being in two places at one time. This nifty invention has saved me and my family from mealtime crisis a multitude of times. When my days get incredibly frantic with the number of things I have to do, I can cross off cooking dinner when I know I already have it cooking in the slow cooker.
One of my favorite slow cooker recipes comes from The Turquoise Table for Provençal Bistro Chicken. Try this recipe out the next time you are in a bind on what to cook for dinner!
Provençal Bistro Chicken
- 8 – 10 boneless, skinless chicken thighs
- Salt and black pepper to taste
- 2-3 tablespoons olive oil
- 2 tablespoons butter
- 2 onions, chopped
- 3-4 garlic cloves, minced
- 3 teaspoons dried thyme
- 1 cup red wine
- 1 (28-ounce) can diced tomatoes
- Season the chicken with salt and pepper. In a large skillet heat the olive oil over medium heat. Add the chicken, in batches if necessary, and cook 5–6 minutes per side until browned.
- Transfer the chicken to a slow cooker. Melt the butter in the cast- iron skillet, over medium-high heat. Add the onions, garlic, and thyme. Sauté until the onions are soft and translucent, about 5 minutes.
- Add the wine and tomatoes. Scrape up all the brown bits from the bottom of the pan. Simmer until well combined, just 1 to 2 minutes. Pour the mixture over the chicken in the slow cooker.
- Cover and cook on low for 6 to 8 hours.