Slow Cooker Chicken Merlot
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Ingredients
- 2 pounds boneless skinless chicken thighs (or breasts)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small onion sliced
- 3 carrots sliced
- 2 stalks celery sliced
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 1 cup merlot or any dry red wine
- ½ cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 tablespoons butter optional, for finishing
- Fresh parsley chopped (for garnish)
Instructions
- Step 1: Season the chicken - Sprinkle the chicken evenly with salt and black pepper. Place it in an even layer in the bottom of your slow cooker. This gives the chicken a head start on flavor before anything else goes in.
- Step 2: Add the vegetables - Scatter the sliced onion carrots celery mushrooms and garlic over the chicken. No need to stir yet. Just let everything settle in naturally.
- Step 3: Mix the sauce - In a small bowl whisk together the merlot chicken broth tomato paste Worcestershire sauce Italian seasoning and dried thyme. Take a second to smell it. That is the good stuff.
- Step 4: Pour and cook - Pour the sauce evenly over the chicken and vegetables. Cover and cook on low for six to seven hours or on high for three to four hours until the chicken is tender and infused with flavor.
- Step 5: Thicken the sauce - In a small bowl mix the cornstarch with cold water until smooth. Stir it into the slow cooker liquid. Switch to high and cook for ten to fifteen minutes until the sauce thickens slightly. Stir in butter if using.
- Step 6: Serve and enjoy - Spoon the chicken and sauce over mashed potatoes noodles or bread. Sprinkle with fresh parsley and serve warm.
Notes
Cook Time: 6–7 hours on Low (3–4 hours on High)
• Chicken thighs: Chicken breasts work well just keep an eye on cook time so they stay juicy.
• Mushrooms: Baby bella or cremini mushrooms add a deeper flavor if you prefer.
• Bacon Merlot Chicken: Add cooked crumbled bacon before serving for smoky richness.
• Herb forward version: Add fresh rosemary or basil during the last hour of cooking.
• Do not skip tomato paste: It gives the sauce body and depth.
• Brown mushrooms first if you have time: It adds extra flavor but is totally optional.
• Let it rest a few minutes: The sauce thickens slightly as it sits.
• Taste before serving: Adjust salt and pepper at the end for best results.
• Egg noodles: A cozy comforting option everyone loves.
• Crusty bread: Ideal for dipping and savoring every drop.
• Polenta: Adds a creamy base with a little elegance.
• Steamed green beans: A fresh simple side to balance the richness.
• Freeze: Freeze for up to three months and thaw overnight in the fridge.
• Reheat: Warm gently on the stove or microwave adding a splash of broth if needed.
• Make ahead: Prepare the night before and reheat for stress free entertaining.
Substitutions
• Merlot: Use beef broth plus one tablespoon balsamic vinegar for a non alcoholic option.• Chicken thighs: Chicken breasts work well just keep an eye on cook time so they stay juicy.
• Mushrooms: Baby bella or cremini mushrooms add a deeper flavor if you prefer.
Variations
• Creamy Chicken Merlot: Stir in one quarter cup heavy cream at the end for a velvety sauce.• Bacon Merlot Chicken: Add cooked crumbled bacon before serving for smoky richness.
• Herb forward version: Add fresh rosemary or basil during the last hour of cooking.
Tips and Tricks
• Use dry wine: A dry red wine keeps the sauce balanced and not overly sweet.• Do not skip tomato paste: It gives the sauce body and depth.
• Brown mushrooms first if you have time: It adds extra flavor but is totally optional.
• Let it rest a few minutes: The sauce thickens slightly as it sits.
• Taste before serving: Adjust salt and pepper at the end for best results.
Serving Ideas
• Mashed potatoes: Classic and perfect for soaking up sauce.• Egg noodles: A cozy comforting option everyone loves.
• Crusty bread: Ideal for dipping and savoring every drop.
• Polenta: Adds a creamy base with a little elegance.
• Steamed green beans: A fresh simple side to balance the richness.
Storage and Make Ahead Tips
• Refrigerate: Store leftovers in an airtight container for up to four days.• Freeze: Freeze for up to three months and thaw overnight in the fridge.
• Reheat: Warm gently on the stove or microwave adding a splash of broth if needed.
• Make ahead: Prepare the night before and reheat for stress free entertaining.
Private Notes
Servings: 6 servings
