This recipe was highlighted last week by Amy of A Little Nosh. It came from Renee over at My Kitchen Adventures. The day I read it, I popped a bunch of ingredients in my crock-pot and had it for dinner. That is a huge deal because I usually stick pretty closely to my weekly menu. However, it looked so good and I was reading recipes at 5:30 in the morning and I was hungry. How could I resist against such obviously good reasons?
The original recipe called for 9 chicken thighs. I used 1 whole chicken breast. Because most chickens seem to be the Dolly Partons of the bird world these days, I was able to feed 8. I also threw in a mongo sweet potato, skipped the mushrooms, used freeze dried celery and red peppers, omitted the spinach and wine and added whole baby carrots and
(adapted from My Kitchen Adventures)
- 6-8 chicken thighs
- 1 onion, chopped
- 1 14 ounce can petite diced tomatoes
- 1 large handful chopped baby kale
- 1 rib celery, diced
- 1 red pepper, diced
- 1 tsp minced garlic (2 cloves)
- 1 bay leaf
- 2-3 Tbsp good quality balsamic vinegar
- 2 tsp chicken base
- 1 cups water
- 2 tsp oregano
- 1 tsp basil
- 1 tsp thyme
- salt and pepper to taste
- ¼ cup cornstarch
- ¼ cup water
- Throw all of the ingredients into a slow cooker, except the kale, cornstarch and ¼ cup water.
- Give it a stir and cook 8 -10 hours on low.
- minutes before serving, add the kale and a slurry of the cornstarch and water.
- Stir to distribute the cornstarch.
- Turn off the heat and let sit for 20 minutes.
- Serve over cooked pasta or rice.