I love when recipes such as this land in my proverbial lap (or recipe box in this case). I had everything at hand, save for a few minor replacements, and a reason to open a bottle of red for dinner. Like other reviewers, I modified this recipe for the slow cooker by using bone-in skinned chicken thighs, fresh end-of-summer tomatoes and herbs as well as a red bell pepper. The chicken was done within 3 hours on low, but the sauce wasn't. So I removed and deboned the chicken, reserving it to add after the sauce thickened a bit more. Leaving the lid ajar and the dial turned to high easily rid the sauce of excess moisture without the usage of the tomato juice slurry. This made for a fantastically marvelous dinner served over creamy cheesy polenta. Thank you, Kim Shepheard, for sharing your recipe.
Was this review helpful?
3 users found this review helpful
I love when recipes such as this land in my proverbial lap (or recipe box in this case). I...