Chicken Pot Au Feu (slow cooker)

By Tingrin3

Ingredients

• Ingredients
• 1 (3- to 4-pound) whole chicken, cut into 8 pieces
• 1 tablespoon canola oil
• 1 medium onion, sliced
• 8 red-skinned new potatoes, halved
• 4 carrots, cut into 1-inch pieces on the diagonal
• 3 celery ribs, cut into 1-inch pieces on the diagonal
• 2 garlic cloves, thinly sliced
• 2 teaspoons fresh minced thyme
• 4 cups low-sodium chicken broth
• 1 cup dry white wine
• 1 zucchini, cut into thin 1 1/2-inch sticks
• Kosher salt and black pepper
• Minced flat leaf parsley, for garnish

Preparation

Step 1

Preparation
Generously season chicken with salt and pepper on both sides. Heat oil in a heavy-bottomed skillet (I use cast iron) over medium-high heat. Working in batches, brown chicken about 4 minutes on each side.

Place onions, potatoes, carrots, celery, garlic, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in the bottom of the slow cooker. Stir to combine. Place chicken on top and pour in chicken broth and white wine.

Place the lid on the slow cooker and cook for 4 to 6 hours on low or 8 to 10 hours on high. When there is one hour left to cook, add the zucchini.

Serve in bowls and garnish with parsley.