Easy Vintage Crockpot Chicken Marengo Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker insert is clean and dry. Remove the chicken thighs from the refrigerator just before you are ready to assemble the dish to maintain safety. Measure out all your ingredients so they are ready to layer quickly.

If you are using fresh thyme, wash and pat it dry, or measure your dried thyme carefully. Make sure your workspace is clear and that you have a pair of sturdy tongs available for serving the finished chicken, as the meat will be very tender.

Instructions

Layering the ingredients

1. 1Assemble the slow cooker
   Place the bone-in skin-on chicken thighs into the bottom of the slow cooker insert. Scatter the sliced mushrooms and pearl onions evenly over the chicken pieces.
   Look for Chicken pieces should be arranged in a single layer at the base.
   Tip Ensure the chicken is raw and cold from the refrigerator just before adding to the cooker.

At this phase, your slow cooker should be filled with the raw chicken, mushrooms, onions, and seasonings, ready for the tomato sauce. Ensure the chicken is positioned at the bottom, as this is where the heat is most concentrated. Everything should look vibrant and organized before you add the liquid, ensuring that the seasonings are distributed evenly across the surface for the best flavor infusion during the long, slow cook.

Adding the sauce

2. 2Season and add liquid
   Sprinkle the dried thyme over the chicken and vegetables. Spoon the chunky diced tomatoes in white wine over the top to cover the ingredients completely.
   Look for The tomatoes should form a layer over the ingredients.
   Tip The white wine in the tomatoes adds a classic acidic depth.

Once the tomatoes are spooned over the top, the ingredients should be largely submerged, creating a rich base for the stew. The white wine and tomato mixture should settle around the chicken and vegetables. At this point, you are ready to put the lid on the cooker. Check that the rim of the slow cooker insert is clean to ensure a tight seal, which is essential for maintaining the moisture and temperature needed for proper braising.

Final cooking

3. 3Cook and serve
   Cover and cook on low for 6 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C). Allow to rest for 5 minutes before serving with the sauce.
   Look for The chicken skin should be pale and soft, and the meat should pull away from the bone easily.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to check the thickest part of the thigh for food safety.

When the cooking time is complete, the house should be filled with a savory, herbaceous aroma. The sauce will have thickened slightly and turned a deep, reddish-brown color. The chicken should look very tender, and the pearl onions should be translucent and soft.

Before serving, give the sauce a gentle stir to incorporate any juices that may have settled at the bottom, being careful not to break up the delicate chicken pieces as you lift them out.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the ingredients from cooking evenly. Ensure the chicken is in a single layer at the bottom. Another error is lifting the lid too frequently, which allows heat to escape and adds significant time to the cooking process; keep the lid closed as much as possible.

Finally, avoid using boneless, skinless chicken breasts, as they tend to dry out during the long cook time and will not provide the same depth of flavor to the sauce.

How to tell it’s done

The chicken is perfectly cooked when the meat is opaque throughout and pulls away easily from the bone. The skin will be soft and pale, not crispy, as it is braised in the sauce.

Use a digital meat thermometer inserted into the thickest part of the thigh, away from the bone, to confirm it reaches a safe internal temperature of 165°F (74°C). The sauce should be thickened and aromatic, with the mushrooms and pearl onions tender enough to pierce easily with a fork.

• Poultry: 165°F (74°C) in the thickest part