Corsican slow cooker chicken with sun-dried tomatoes

Corsican chicken with sun-dried tomatoes

From “The French Slow Cooker” by Michele Scicolone

Ingredients

3 to 4 pounds cut-up chicken (I used 8 chicken thighs), bone in, but skin removed (save for stock later if the idea of parting with it is too frightful)

2 minced garlic cloves

½ cup chopped oil-packed sun-dried tomatoes

½ cup thin strips of roasted red peppers

1 tablespoon chopped fresh rosemary

½ cup broth

1 tablespoon cornstarch blended with 2 tablespoons water

¼ cup chopped fresh basil for garnish

Method

Put chicken in the bottom of a large slow cooker. Sprinkle with garlic and some salt and pepper. Add tomatoes, drizzling chicken with a little bit of the tomato oil. Top with red pepper strips, rosemary and broth. Cover and cook on low for 5 hours.

Remove chicken, tomatoes and peppers to a platter and tent with foil to keep warm. Transfer the cooking liquid to a pan on the stove top. Whisk in cornstarch and simmer until sauce thickens a bit. Season with salt if needed. Pour over chicken and garnish with basil.

Rating: This may well be the best chicken I’ve made in the slow cooker. It’s really, really tasty, falling-off-the-bone tender but still juicy, and takes very little prep time. Dave said "Wow." Definitely a keeper.