I found this recipe in one of my slow cooker cookbooks. We thought it was good, but I think it was definitely missing something.
I think it could have used some crushed red pepper to spice it up. (I did add some to the leftovers, and I have it for lunch today, so I’ll let you know if it worked.)
I served it over fettuccine with Tuscany bread on the side – it would probably also be good over rice or on its own.
1/4 c flour
1/2 t salt
1 t dried Italian seasoning
1/4 t fresh ground pepper
3 lbs boneless skinless chicken thighs
1 medium onion, chopped
8 oz mushrooms, sliced
2 stalks celery, chopped
2 cloves garlic, minced
1 (14 ou) can diced tomatos, with juices
1 c pasta sauce or tomato sauce
2 T dry white wine
1 bay leaf
1/4 c fresh chopped parsley
2 T freshly grated Parmesan
In a heavy plastic bag, combine flour, salt, Italian seasoning and pepper. In batches, add chicken pieces to flour mixture and toss to coat. (I actually had to put about another 1/2 of these ingredients in the bag to coat all of the pieces.)
Place chicken into slow cooker.