Italian Chicken Chardonnay
Total TimePrep: 20 min. Cook: 5 hours
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 3 pounds bone-in chicken breast halves, skin removed
- 1/2 pound baby portobello mushrooms, quartered
- 1 medium sweet red pepper, chopped
- 1 medium onion, chopped
- 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
- 1-1/2 cups chardonnay
- 1 can (6 ounces) tomato paste
- 3 garlic cloves, minced
- 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
- 1/4 cup minced fresh parsley
- Hot cooked pasta
- Shredded Romano cheese
- Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.
- Cook, covered, on low until chicken is tender, 5-6 hours. Stir in parsley. Serve with pasta; sprinkle with cheese.
Nutrition Facts1 serving (calculated without pasta): 282 calories, 5g fat (2g saturated fat), 103mg cholesterol, 550mg sodium, 16g carbohydrate (6g sugars, 5g fiber), 43g protein. Diabetic Exchanges: 5 lean meat, 1 starch.
Oct 24, 2014
Nice flavors , next time i will use thighs and drums and more garlic , I will also add poultry season on the chicken pieces
Jul 4, 2014
Great recipe! Thanks for submitting
Jan 24, 2014
I was truly disappointed in the outcome of this recipe. Followed the recipe as specified. Although I enjoy all of the ingredients, the combination is an undesirable taste.
Jan 6, 2014
We didn't care for this recipe. It did not have enough flavor and the chardonnay left a bitter aftertaste. We used boneless chicken breasts but I don't think that was what affected the flavors
Jan 6, 2014
I made this with pinot grigio instead of chardonnay. It was very good, the only thing I might try next time is using boneless chicken (breasts & thighs) and adjusting the time accordingly. It was really easy and tasty.
Jan 3, 2014
Made this New Year's Day and was very impressed. Quite delicious. Only changes I made was after 5 hours in crock pot on low, I diced up the chicken and returned to pot and added 1 bag of frozen style veggies of choice. Cooked for 1 more hour. Great flavor and aroma!
Jan 2, 2014
I make this often and my family likes it. Sometimes I use chicken thighs instead of breasts. Also good. I have also made it in the oven rather than in the slow cooker. Equally good.. It adapts well to the time and ingredients on hand.
Dec 30, 2013
Definitly a "keeper" at my house. I did make it in a skillet 'cause I didn't plan ahead. I browned the chicken breasts first, removed them and cooked the veg's a bit, added the breasts back, poured the sauce over and simmered it awhile. That's probably how the original was done, I'm thinking. It had lots of great flavor. Oh, I didn't have leftover Chardonnay so used some over the hill for drinking Gewurztraminer. That worked just fine.
Dec 28, 2013
I use boneless,skinless chicken thighs,cook until they are done with all the vege's included.Be sure to take off the hard outer leaves of the artichoke hearts,I find they are tough and hard to eat but the rest are delicious.Good recipe even with the changes.
Dec 27, 2013
I make this very often...ocassionally I use penne pasta instead of linguine. Its always a favorite in my house.also its a very forgiving base sauce as long as u season good with garlic. ...ive even left out thyme and replaced with a tsp or so of Italian seasoning. ...a great delicious crock pot / slow cooker recipe! Ty
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