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By Root 1707 0

absorbing flavors and becoming succulent and juicy. With turkey parts widely available, turkey can slow cook many nights of the week. In many recipes I instruct you to remove the skin from the chicken—this is because the skin adds extra fat to the dish, and it also acts as a tourniquet, making the chicken buckle during cooking. Use a pair of kitchen scissors to snip off the skin and discard it.

Chicken Balsamico with Yukon Gold Potatoes

Known as “Grandma’s Chicken” in my house, this chicken dish is flavored with bacon, rosemary, and balsamic vinegar, and incorporates Yukon gold potatoes for a one-pot dish that will have everyone hanging around the slow cooker waiting for it to be done. I’ve chosen meaty chicken thighs for this dish, but you can use a cut-up whole chicken, if you would prefer—just make sure to remove most of the skin.

6 medium Yukon gold potatoes, quartered

8 strips bacon, cut into ½-inch pieces

8 chicken thighs, skin removed

Salt and freshly ground black pepper

2 tablespoons finely chopped fresh rosemary

8 cloves garlic, quartered

1 cup balsamic vinegar

½ cup chicken broth

Salt and freshly ground black pepper

put the potatoes in the insert of a 5- to 7-quart slow cooker. Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.

sprinkle the chicken evenly with 1½ teaspoons salt and ½ teaspoon pepper and add to the bacon drippings.

brown the chicken on all sides, 12 to 15 minutes. Add the rosemary and garlic and sauté for 1 to 2 minutes. Deglaze the skillet with the vinegar, scraping any browned bits from the bottom, and transfer the contents of the skillet to the slowcooker insert.

add the broth. Cover and cook on high for 3 hours or on low for 5 to 6 hours, until the chicken and potatoes are tender. Season with salt and pepper.

sprinkle the reserved bacon over the top of the chicken and potatoes before serving.

serves 6–8

Bistro Chicken Thighs

The flavors of Provence combine in this delicious slow-cooker entrée, which turns your kitchen into a French bistro for the night. The thighs soak up the garlic, red wine, and thyme-flavored tomato sauce that is delicious served over potatoes, pasta, or rice.

10 chicken thighs, skin removed

1½ teaspoons salt

½ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

2 medium onions, coarsely chopped

3 cloves garlic, minced

2 teaspoons dried thyme

1 cup red wine

One 14- to 15-ounce can crushed tomatoes, with their juice

½ cup finely chopped fresh Italian parsley

sprinkle the chicken evenly with the salt and pepper. Heat the oil in a large skillet over medium heat. Add the chicken and brown on all sides.

transfer the browned meat to the insert of a 5- to 7-quart slow cooker. Melt the butter in the same skillet. Add the onions, garlic, and thyme and sauté until the onion is softened, about 5 minutes.

add the wine and tomatoes and scrape up any browned bits from the bottom of the skillet. Transfer the contents of the pan to the slow-cooker insert. Cover and cook on low for 6 to 8 hours, until the chicken is cooked through and tender, falling off the bone. Skim off any fat from the top of the sauce.

stir in the parsley and serve from the cooker set on warm.

serves 6–8

Smoked-Paprika Chicken Thighs

Smoky bacon, fragrant smoked paprika, and confetti-colored bell peppers make this chicken dish a great change of pace during the week. I like it served over buttered noodles.

6 strips thick-cut bacon, cut into 1-inch pieces

10 chicken thighs, skin removed

1½ teaspoons salt

½ teaspoon freshly ground black pepper

2 tablespoons olive oil

2 medium onions, cut into half rounds

2 medium red bell peppers, seeded and cut into ½-inch-thick slices

1 medium yellow bell pepper, seeded and cut into ½-inch-thick slices

1 medium orange bell pepper, seeded and cut into ½-inch-thick slices

2 cloves garlic, minced

1½ teaspoons smoked paprika

One 14- to 15-ounce can