Chicken With Shallots And White Wine - Crock-Pot Smart-Set Owner's Manual

Chicken with Shallots and White Wine

8-10 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt
and pepper
4 large Yukon Gold potatoes, cut into
10 ounces Spanish green olives (pit in), drained and rinsed*
12 shallots, skinned and sliced in
8 sprigs of fresh tarragon or 2 tablespoons dried tarragon
8 cloves of garlic, crushed
cup white wine
3 /
4
cup chicken stock
/
3
4
1 tablespoons Dijon mustard
1 /
2
Salt and pepper
*If using pitted olives, add to stoneware in the final hour of cooking.
1. Add chicken, shallots, olives, and tarragon to stoneware.
2. Combine all remaining ingredients except Dijon mustard. Whisk to blend
and pour into stoneware.
3. Cover; cook on LOW for 6 hours or on HIGH for 4 hours, turning once or twice
if possible to ensure even cooking.
4. Once shallots have softened, transfer chicken, shallots, olives, and potatoes
to a serving dish and cover to keep warm.
5. Set slow cooker to HIGH, whisk in the Dijon mustard and continue to cook
for 15 minutes, allowing the broth to simmer.
6. Adjust seasoning, pour broth over chicken, shallots, olives, and potatoes and
serve.
Serves 4
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
- 1 inch cubes
3 /
4
(across the shallot)
1 /
2
E42
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.