Coq Au Vin Stew (Crock Pot) |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 4 |
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Ingredients:
3 lbs skinless chicken thighs |
0.5 (2 1/4 ounce) envelope beefy onion soup mix |
1 1/2 cups frozen pearl onions |
2 cups fresh button mushrooms, quartered |
1/2 cup dry red wine |
mashed potatoes (optional) |
fresh basil (optional) or parsley (optional) |
Directions:
1. Lightly coat a large skillet with nonstick cooking spray; heat over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown; drain off fat. Place chicken thighs in a 3-1/2- or 4-quart slow cooker.
2. Sprinkle chicken thighs with dry soup mix. Add onions and mushrooms. Pour wine over all.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Using a slotted spoon, remove chicken from slow cooker. Use a fork to remove chicken from the bone, shredding it into bite-size pieces. Discard bones. Return chicken to mixture in cooker. If desired, serve with hot mashed potatoes and sprinkle with basil. Makes 4 servings.
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