Slow Cooker Chicken with Merlot Recipe

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Slow Cooker Chicken with Merlot Recipe picture

Slow Cooker Chicken with Merlot Recipe 2

This is a great recipe that is sure to warm up a cold winter’s night. I served this dish with pasta which reminded a lot of chicken and spaghetti, and because it is cooked in the slow cooker, it freed up a lot of time so I could get some early Christmas shopping done.

This Slow Cooker Chicken with Merlot Recipe is simple and requires very little prep time.

5.0 from 1 reviews
Slow Cooker Chicken with Merlot Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 5 - 6
Ingredients
  • 1 package fresh mushrooms (8 ounces – sliced)
  • 1 large onion (chopped)
  • 2 cloves garlic (crushed and minced)
  • 3 pounds boneless skinless chicken thighs
  • 1 can tomato paste (6 ounces)
  • ¼ cup Merlot
  • 2 tablespoons instant tapioca
  • 2 teaspoons sugar
  • 1 ½ teaspoons dried basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Grated Parmesan cheese
  • You choice of cooked pasta (I used spaghetti)
Instructions
  1. Lightly spray slow cooker with cooking spray. Place onion, mushrooms, and garlic in the bottom of the slow cooker and then place the chicken thighs on top.
  2. In a medium size bowl mix together the tomato paste, Merlot, tapioca, sugar, basil, salt, and pepper. Pour mixture over the chicken, cover, and cook on low for 5-6 hours or until chicken is tender.
  3. Serve over pasta sprinkled with Parmesan cheese.
  4. Note: ¼ cup chicken broth can be used in place of the Merlot.

 

Chicken and Rice For Two

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chicken and rice for 2 recipe

Sometimes just cooking for two can be a challenge. This chicken and rice for two recipe is simple and delicious, and fairly quick to prepare.

Put this on the menu for supper; you’ll love it.

Chicken and Rice For Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 1 ¼ cups low sodium chicken broth
  • ½ cup long grain white rice
  • salt and pepper
  • 4 bone in chicken thighs
  • 1 teaspoon vegetable oil
  • 1 small onion (finely chopped)
  • 2 garlic cloves (minced)
  • ¼ teaspoon dried thyme
  • ¼ cup white wine
  • 2 tablespoons fresh parsley (chopped)
Instructions
  1. Preheat oven to 350F.
  2. In a medium size microwavable bowl mix together ¾ cup chicken broth, rice, and ¼ teaspoon salt. Cove and microwave for 7-8 minutes or until liquid is absorbed.
  3. chicken and rice for prep 1 picture
  4. Salt and pepper the chicken. In a medium size sauce pan using the oil over medium high heat brown chicken on both sides; set chicken aside on a plate.
  5. chicken and rice for prep 3 picture chicken and rice for prep 2 picture
  6. Reserve one tablespoon of the oil in the sauce pan, add the onion, ¼ teaspoon salt, and cook until onion is soft and starts to brown. Add the garlic and thyme and cook until fragrant about 30 seconds. Add wine while scrapping any dripping off the bottom of the pan and then add the remaining ½ cup chicken broth.
  7. Mix in the rice and place chicken in the pan skin side up. Cove and bake until rice is tender and chicken is done.
  8. Remove chicken to a plate and lightly cover with aluminum foil. Mix the parsley into the rice and let sit covered for 10 minutes.
  9. Serve chicken and rice together.

Adapted from Cooks Country

Smothered Chicken Casserole

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chicken casserole picture2

chicken casserole recipe

Here’s another simple and good one dish recipe. I thought this recipe was pretty good for being a one dish recipe; but my wife thought it was great. Because I was cooking for just the 2 of us we had left overs, which reheated very well making for a nice lunch the following day.

If you’re looking for a simple and good one dish casserole recipe, give this one a try – it doesn’t take that long to prepare, and it’s really good.

Smothered Chicken Casserole
 
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Author:
Serves: 3 - 4
Ingredients
  • 1 tablespoon oil
  • 4 boneless skinless chicken thighs
  • ½ teaspoon garlic salt
  • ¼ teaspoon pepper
  • 6 ounces uncooked thin spaghetti
  • 1 can condensed cream of chicken soup (10¾ ounces)
  • 1¼ cups half-and-half
  • ½ teaspoon smoked paprika
  • 2 cups frozen or fresh broccoli florets (cut into smaller pieces)
  • 3 slices cooked bacon (crispy) if you want to save some time purchase the precooked.
Instructions
  1. Preheat oven to 350F.
  2. Season chicken with pepper and garlic salt. In a large skillet over medium high using the oil cook chicken on both sides until nicely browned and juices run clear; set aside on a plate.
  3. While chicken is cooking, cook pasta according to package directions; drain.
  4. In a large bowl mix together the soup, half-and-half, smoked paprika until thoroughly combined; reserve ¾ cup of the sauce and then fold in the spaghetti and broccoli.
  5. Lightly spray a 2 ½ quart casserole dish with cooking spray and layer the spaghetti mixture over the bottom. Arrange the chicken thighs on top and spoon the reserved sauce over the chicken; sprinkle the bacon over the top.
  6. Bake covered for 20 minutes, uncover and continue cooking until mixture is bubbly about 10 – 15 minutes longer.
  7. Serve Hot
  8. Adapted from Betty Crocker

Adapted from Betty Crocker