Slow Cooker Chicken Merlot
Tender, fall-apart chicken cooked in rich Merlot wine sauce with mushrooms and herbs. This elegant slow cooker recipe delivers restaurant-quality flavors with minimal effort - perfect for busy weeknights or special occasions.
Equipment
- 5-6 Quart Slow Cooker
- Sharp Knife
- Cutting board
- Measuring Cups
Ingredients
Main Ingredients
- 6 boneless chicken thighs
- 1 cup Merlot wine
- 8 oz sliced mushrooms
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can cream of mushroom soup 10.75 oz can
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- salt and pepper to taste
- fresh thyme sprigs
Instructions
- Spray your 5- to 6-quart slow cooker with cooking spray. Place the mushrooms, onion, and garlic in the bottom of the slow cooker.
- Rinse chicken thighs and pat dry. Season both sides generously with salt and pepper.
- Pour the Merlot wine and cream of mushroom soup over the vegetables in the slow cooker. Stir gently to combine.
- Place seasoned chicken thighs on top of the vegetable and wine mixture. Cover and cook on low for 5-6 hours until chicken is tender and easily shreds with a fork.
- In the last 30 minutes of cooking, stir in sour cream and grated Parmesan cheese. Let it meld together, then taste and adjust seasoning if needed.
- Garnish with fresh thyme sprigs and serve hot over rice, pasta, or mashed potatoes.
Notes
Wine Substitution: If you prefer not to use wine, substitute with chicken broth plus a splash of balsamic vinegar.
Make Ahead: You can assemble all ingredients the night before and refrigerate. Add 30 minutes to cooking time when cooking from cold.
Storage: Leftovers keep in the fridge for up to 4 days and can be frozen for up to 3 months.