Coq Au Vin Stew (crock Pot)

Total Time: 6 hrs Cook Time: 6 hrs

Ingredients

• Servings: 4
• 3 lbs skinless chicken thighs
• 0.5 (2 1/4 ounce) envelope beefy onion soup mix
• 1 1/2 cups frozen pearl onions
• 2 cups fresh button mushrooms, quartered
• 1/2 cup dry red wine
• mashed potatoes (optional)
• fresh basil (optional) or parsley (optional)

Recipe

• 1 lightly coat a large skillet with nonstick cooking spray; heat over medium heat. cook chicken thighs, several at a time, in the hot skillet until brown; drain off fat. place chicken thighs in a 3-1/2- or 4-quart slow cooker.
• 2 sprinkle chicken thighs with dry soup mix. add onions and mushrooms. pour wine over all.
• 3 cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. using a slotted spoon, remove chicken from slow cooker. use a fork to remove chicken from the bone, shredding it into bite-size pieces. discard bones. return chicken to mixture in cooker. if desired, serve with hot mashed potatoes and sprinkle with basil. makes 4 servings.