Slow Cooker Chicken Vesuvio
Moist and meaty chicken thighs, along with red potatoes are cooked low and slow in a white wine caper sauce for this Italian classic of Slow Cooker Chicken Vesuvio.
Servings: 4
Calories:
Ingredients
- 8 chicken thighs bone-in, skin-on
- salt and pepper to taste
- 3 pounds red potatoes cut into 2" chunks
- 1 jar 3.5 ounces capers, undrained
- 3 large shallots peeled and minced
- ¾ cup white wine
- 2 cups chicken broth
- 3 tablespoons butter
- 2 teaspoons dried thyme
- 1 tablespoon fresh lemon juice
Tools
- 8 quart slow cooker
- Large skillet
- Tongs
- Wooden spoon
- Slotted spoon
Instructions
- Season the chicken thighs on both sides with salt and pepper to taste.
- In a large skillet over medium/high heat, brown the chicken thighs on both sides, four at a time.
- Place four chicken thighs in the bottom of a slow cooker.
- Top the thighs with half of the cut up potatoes. Season the potatoes with salt and pepper.
- Top the potatoes with the remaining browned chicken thighs and the remaining potatoes that have been seasoned with salt and pepper.
- Pour the capers over the potatoes in the cooker and top evenly with the shallots.
- Add the wine to the skillet and over medium/low heat, stir in the chicken broth making sure to scrape up the browned bits from the bottom of the pan.
- Stir in the thyme and butter until melted.
- Pour the pan sauce over the chicken and potatoes in the slow cooker.
- Cover and cook on low for 8 hours.
- Right before serving add the fresh lemon juice and stir.
- Remove the chicken and potatoes with a slotted spoon and serve.
Notes
Boneless skinless chicken thighs may be used in place of bone-in, skin-on chicken thighs.
Do not omit the browning of the chicken. This is necessary for flavor, and in making the pan sauce.
Do not omit the browning of the chicken. This is necessary for flavor, and in making the pan sauce.