Otherwise known as heaven on a plate, this recipe will become a family favorite in no time. That is, if you’ve got several free hours for cooking.
In addition to dry rubbing the chicken the night before, you’ll spend upwards of two hours getting everything diced and seared and ready to go into the crockpot. But if you follow the instructions as written, I think you’ll agree it’s worth the effort. Because it’s truly special.
FYI – I am not a professional and make no claims to be. Cook at your own risk! I suggest you don’t substitute with bone-in chicken as I can’t guarantee the cook time will be correct.
THE NIGHT BEFORE
Mix together:
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano (crushed in palms first)
1/2 tsp dried basil (crushed)
Sprinkle over chicken and rub in. Marinate in a Ziplock overnight.
FLOUR DREDGE INGREDIENTS
2/3 cup flour
3/4 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp dried oregano (crushed fine between palms)
1/2 tsp smoked paprika
1/4 tsp black pepper
1/4 tsp basil
INGREDIENTS
2 lbs. chicken (breast tenders or similar)
6 slices of bacon, diced
olive oil as needed
1 pound cremini mushrooms, washed and diced large
8 cloves garlic, minced
2 TBSP tomato paste
3/4 cup dry red wine
1/2 large red onion, thinly sliced
1 red bell pepper, thinly sliced
8 ounce jar of roasted red peppers, drained and sliced thin
1 14 oz can of fine diced tomatoes
1 TBSP balsamic vinegar
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp red pepper flakes
INSTRUCTIONS
Mix the dredging flour and prepare all your remaining ingredients.
Fry the bacon until crisp. Transfer the bacon to a slow cooker and leave the fat in the skillet (removed from heat).
Dredge the chicken, then add a good splash of olive oil to the bacon fat and heat it up again. Sauté the chicken (in two batches to prevent crowding) letting it cook a good two minutes per side without stirring. Transfer cooked pieces to the crockpot.
Add mushrooms to skillet with another splash of olive oil and cook over medium-high heat, stirring occasionally (about 8-10 minutes). Be sure to leave them in the pan, long enough after their liquid evaporates, to actually brown a bit.
Stir in the garlic, tomato paste, and wine. Let it come to a bubble, scraping up the browned bacon and chicken bits. Pour over chicken in the slow cooker.
Add olive oil to skillet. Sauté onion and bell pepper, with a pinch of kosher salt, for 8 minutes, then add to slow cooker.
Remove skillet from heat and use it to stir together roasted peppers, tomatoes, vinegar, oregano, red pepper flakes and garlic powder, then pour over the chicken in the slow cooker.
Cook on low for about 3.5 hours.
Serve with mashed russet potatoes (4 large plus 1/4 cup butter, pinch of nutmeg, splash of milk, 1/2 tsp each of salt and white pepper)