Crockpot Sicilian Chicken
Crockpot Sicilian Chicken. Such a delicious chicken dish made super easy in the slowcooker! And such a crowd pleaser. This is one of those recipes that I found about 15 years ago when my children were young. We were always busy with after school activities but still ate dinner every night together. Therefore, I was always looking for tasty, easy, healthy meals that everyone would enjoy. This one fit the bill — and still does!
You can use any type of chicken you like; I typically only cook with boneless skinless chicken breasts, but boneless skinless chicken thighs are delicious in this recipe. You could even use chicken legs–I have thrown those in when I didn’t have anything else. Turned out great!
So you have chicken with Italian seasonings, a bit of tomato, and white beans cooked in a delicious, light sauce. It will be just waiting for you at the end of the day. Serve over parslied egg noodles or my easy oven rice. For the parslied egg noodles, I just boil the noodles according to package directions. Then drain and put back into the hot pot they were cooking in. I add a drizzle of olive oil and a couple tablespoons of butter. Stir in some garlic salt, black pepper and a sprinkle of dried parsley.
Another side dish that I serve alongside this Crockpot Sicilian Chicken is oven roasted broccoli and/or roasted sweet potatoes. Perfect compliment with the chicken and noodles. Super easy to put together a delicious dinner during the week! Enjoy!
Crockpot Sicilian Chicken
Ingredients
- 1½-2 pounds boneless skinless chicken thighs can use any type of chicken you like
- 2 tablespoons olive oil
- 1/3 cup white wine
- 1/3 cup chicken broth
- 1 onion chopped
- 1 stalk celery with leaves chopped
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon oregano
- 1/4 teaspoon garlic powder
- 3/4 teaspoon kosher salt or to taste
- 1/4-1/2 teaspoon red pepper flakes
- 1 15 ounce can stewed tomatoes or diced seasoned tomatoes, undrained
- 2 cans white beans I use either navy beans or great northern beans
Instructions
- Season chicken with garlic salt and black pepper. In a skillet – or crockpot if it has a browning function – heat olive oil and brown the chicken in batches. Brown lightly on both sides. Transfer to crockpot if done in skillet.
- Add the onion and celery, then the wine and the remainder of the ingredients except for the white beans. Stir to combine. Cover and cook on high 4-5 hours or low 6-8 hours. Add the white beans the last 30 minutes of cooking.
- Serve over egg noodles or rice with Brussels sprouts or broccoli and roasted sweet potatoes on the side. Enjoy!