Categories: Slow Cooker
Ingredients
- 2 tsp olive oil
- 8 bone-in drumsticks, skin removed
- 1 tsp kosher salt
- Black pepper
- 1 large yellow onion, finely chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 4 garlic cloves, chopped
- Pinch of crushed red pepper flakes
- 1/4 cup dry white wine
- 28 oz. can crushed tomatoes
- 1/2 cup chicken broth
- 3 small sprigs fresh rosemary
- 1/4 tsp dried marjoram
Directions
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In a large nonstick skillet, heat 1 tsp of the oil over medium-high heat. Season the chicken with 1/2 tsp salt and pepper to taste. Add the chicken to the skillet and cook until browned on all sides, 5-7 minutes total. Transfer to slow cooker.
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Add the remaining 1 tsp oil to the skillet and reduce the heat to medium-low. Add the onion, celery, carrot, garlic and pepper flakes. Cook, stirring, until soft, 8-10 minutes. Add the wine and cook, scraping any browned bits from the bottom of the pan with a wooden spoon, 3-4 minutes to reduce slightly. Transfer to the slow cooker and add the tomatoes, broth, rosemary, marjoram, the remaining 1/2 tsp salt, and pepper to taste.
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Cover and cook on LOW 8 hours.