This deliciously flavoured slow-cooker chicken recipe is sure to become a firm family favourite! The fall-off-the-bone chicken cooks in the wine and stock, making for a flavour-packed gravy.
Recipe, styling and photography by Sam Linsell
Slow-cooker chicken with white wine and herbs
- olive/avocado oil, to fry
- 1 large free-range chicken, cut into
- 8 pieces (or 6 thighs and 4 drumsticks)
- 250ml (1 cup) dry white wine
- 180ml (¾ cup) chicken stock
- 15ml (1 tbsp) Dijon mustard
- 4 garlic cloves, peeled and crushed
- ½ cupful mixed fresh herbs (rosemary, parsley, thyme, basil and sage), finely chopped
- 3 bay leaves
- salt and freshly ground black pepper, to taste
- fresh bread, to serve (optional)
Set your slow cooker to high and heat a large non-stick frying pan over medium heat on the stovetop. Add a splash oil to the pan and brown the chicken on both sides until just turning golden. You will need to do this in 2 batches to not overcrowd the pan. Transfer the browned chicken to the slow cooker.
Mix the wine, stock, mustard, crushed garlic and herbs together, and pour over the chicken. Season to taste and cook on high, 4 hours or on low, 8 hours. Serve with fresh bread, if desired.
TO MAKE THIS DISH IN THE PRESSURE COOKER Cook the pre-browned chicken in the pressure cooker, 35 minutes, then allow a slow release of pressure, about 10 – 15 minutes. Serve with fresh bread, if desired.