Chicken Pieprade in the Slow Cooker

Chicken Piperade in the Slow Cooker

I got a fancy new slow cooker for Christmas, and I've been using it to cook dinner on family dinner nights when the kids have activities all afternoon. Tonight it is Chicken Piperade in the Slow Cooker. I took this photo last night after preparing everything. This morning I heated it all up and put it in the slow cooker. I'll serve it with salad and egg noodles tonight.





Chicken Piperade for the Slow Cooker

INGREDIENTS:

- 3/4 c. flour
- 1 t. salt
- 1 chicken , cut into serving pieces
- 4 strips bacon
- 1 yellow onion , sliced
- 3 red bell peppers, sliced
- 6 cloves garlic , minced
- 1 14 oz can crushed or diced tomatoes
- 2 T. tomato paste
- 1 c. dry white wine
- freshly ground black pepper
- 1 sprig thyme
- 2 bay leaves


METHOD:

Combine the flour and salt in a dish and coat the chicken with it.

Heat a large saute pan over medium high heat. Add the bacon and cook, turning, for 5-8 minutes until crisp. Using tongs, transfer to paper towels to drain.

Wipe most of the bacon fat out of the pan, leaving a coating on the bottom. Add the chicken to the pan over medium-high heat and cook, turning once, for 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.

Set the saute pan over medium-high heat and add the onion. Saute, stirring frequently, for 10-15 minutes, until browned. Add the bell pepper and garlic and cook for 3-4 minutes, until softeneed. Add the tomatoes, tomato paste, wine, and pepper to taste and cook, stirring frequently, for 10-15 minutes, until the mixture begins to thicken.

Crumble the bacon over the chicken in the slow cooker and pour in the sauce. Add the thyme and bay leave. Cover and cook on low for 3-8 hours, until chicken is tender. At 3-4 hours, chicken will still be firm and hold its shape. At 6-8 hours, the meat will be falling off the bone. Remove and discard the thyme and bay leaves.

SOURCE: Lynn Alley