I adapted this slightly from an EatingWell recipe. I was a little skeptical about the lack of liquid in this, but I should have known better given the crock pot. This has a really nice sweet quality – that and the tender, stringy meat was almost reminiscent of pulled pork (though not spicy). I served this with Cookthink’s Braised Kale, substituting cider vinegar for champagne.
6 boneless chicken thighs, seasoned with salt and pepper
1 large sweet potato, cut into chunks
1 red potato, cut into chunks
Half a package of white mushrooms, broken up a little
2 shallots, chopped
2 cloves garlic, minced
About a cup of white wine (I used some of my uncle’s Riesling, but I think a drier one would work even better)
A sprig of rosemary, the needles pulled off and chopped
A generous amount of salt and pepper
A dash of cider vinegar to finish
Place chicken, potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in crock pot; stir to combine. Put the lid on and cook on low until the potatoes are tender (I did it all day and it was a bit mushy, but what can ya do). When you get home, adjust seasoning, and add dash of vinegar.
