Chicken Thighs in Wine (Crock Pot)


(Amounts do not need to be exact)

Boneless chicken thighs, can use some breast too, but at least half thighs. (what fits 3/4 full in the crock pot)

1 -2 coarsely chopped onions*

2 chicken bullion cubes or 2 tsp. chicken base

1/2 -1 cup chopped celery*


Small amount of herbs (1/2 tsp -1 tsp total.) 

(thyme, marjoram, rosemary or poultry seasoning)

Gallo Sauvignon Blanc or other  wine

Baby carrots (optional)

Can diced tomatoes (optional)

2T flour + 2 T cornstarch mixed in water (optional)


Put thawed or mostly thawed boneless chicken thighs in crock pot.  Add onions, bullion cubes or base, celery and seasonings.  Add enough wine to almost cover the meat (some will stick out a bit.)   .  Cook at least 6 -12 hours on low   If you have less time cook at least 4 hours on high.  Before serving mix the flour and cornstarch (you can use all one or the other if you prefer) with about 1/2 cold water in a container until smooth.  Stir it into the chicken and let it boil for a few minutes.


* Can substitute dry onions and celery but use much smaller amounts and it isn't quite as good.  Whenever I have celery I always run what isn't used, including the leaves through a food processor and put it in a plastic bag in the freezer so it is ready for stews, etc.  (I do wash well and cut off any brown parts 1st. )