Slow Cooker
White Wine-Garlic Chicken Thighs
Arugula Salad and Thyme Rice
Ingredients
- 2½ lb bone-in, skin-on chicken thighs
- ¼ tsp salt, 1 tsp pepper
- 1 Tbsp olive oil
- 1 onion, thinly sliced
- 6 cloves garlic, peeled and halved
- 12 sprigs fresh thyme
- 1 cup dry white wine (or use low-sodium chicken broth)
- ⅓ cup whole wheat flour
Instructions
- Sprinkle chicken with salt and pepper.
- Heat oil in a large skillet over medium-high heat; add chicken, skin sides down, and cook 5 minutes or until browned.
- Place onion, garlic, and thyme in a 5- to 7-quart slow cooker; top with chicken, skin sides up.
- Whisk together wine and flour; pour over chicken.
- Cover and cook on LOW 8 hours or until chicken is done.
Side Dish Ingredients
- 2 cups uncooked long-grain brown rice
- 2 Tbsp chopped fresh thyme
- 1 Tbsp olive oil
- 2 tsp white wine vinegar
- ½ tsp honey
- 1 (5-oz) pkg baby arugula
Side Dish Instructions
- Cook rice according to package directions. Stir in thyme.
- Whisk together oil, vinegar, and honey in a bowl.
- Add arugula; toss to combine. Season to taste with salt and pepper.
Meal Plan
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