November 11, 2016

Rich and Brown Crockpot Chicken


Are you ready for a crockpot chicken dish that will completely knock your socks off? Are you also ready for your taste buds to explode? If you do you need to read this recipe. Then promptly head to the supermarket {and the Wine and Spirits for the Marsala wine if you need it!} and purchase these ingredients to make this dish. This is a fairly quick crockpot recipe - I cooked the chicken on high for 5 hours, so it's not an all-day-er like most crockpot dishes.  Although, you could absolutely let it cook on low for a full 8 hours so that it is ready for you over a workday.

The flavors in the dish are so complex and magical; you should have heard the ooos and aaaaahs when we were eating dinner last Sunday.  The ingredients are simple and not very many – here's what I used:

Ingredients

10 Chicken thighs, bone in and skin on!
3 Tablespoons Olive Oil or Avocado Oil
Salt, Pepper and Granulated Garlic, to taste
1 Large or 2 Small Onions, Sliced
1/2 Cup Marsala Wine
1 Packet Knorr Leek Recipe Mix (Vegetable Recipe Mix can be used too!)
1 Can Golden Mushroom Soup
1 Can Chicken Broth






{Season your chicken on both sides with salt, pepper and granulated garlic. I was sure to season this very well to create a good flavor base for this dish. Any chicken parts can be used; as long as they are skin-on and bone-in which also adds to the flavor. }


{In a hot heavy-bottomed skillet on medium heat, add the olive oil and begin browning the chicken.}


{Let this sizzle and brown for about 4-5 minutes per side.  No need to cook all the way through, these will obviously finish cooking in the crockpot.  This browning step not only seals in the chicken juices, but the skin caramelizes and creates this rich flavor base for the entire dish.


{Once the chicken is seared on each side, remove from the pan.}


{Drain any excess oil from the pan, leaving 1-2 tablespoons.  Over medium heat, sauté the onions and cook for about 5 minutes until they start to brown.}


{Add the marsala wine and let it bubble for about 3 minutes so that the alcohol evaporates a bit.}


{With a spatula, lightly scrape up the brown bits from the bottom of the pan. All that crispy brown goodness is definitely needed to help flavor the dish! :)}                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      

{Sprinkle in the Leek Recipe Mix and mix it well.  The leek mix is sometimes hard to find – if you are unable to locate it, feel free to use vegetable recipe mix, which will be just as good.}


{Add the can of golden mushroom soup then mix to combine.}



{Next add in your chicken broth and mix well.  Let it simmer for another minute or two.}


{As it bubbles, taste for salt an pepper.  I didn't need salt but I added some fresh cracked pepper.} 




{Put the browned chicken in the crockpot...}


{And pour your flavorful brown sauce all over.  Let it cook on high for 5 hours or on low for 8. It will be falling off the bone and completely delicious!


{We had ours over rice and I also made my braised kale to accompany it. What an insanely superb Sunday dinner!}

Please let me know if you try this one! I'd love to hear how you liked it.

xoxo,

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