Ingredients:

  • 8 large boneless, skinless chicken thighs (approx. 1.2 kg), trimmed of excess fat
  • 4 oz (115 g) Pancetta or smoked lardons, diced
  • 1 tbsp (15 ml) Olive oil (for browning, if necessary)
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and sliced into thick rounds
  • 4 large Garlic cloves, minced
  • 10 oz (280 g) Button or Cremini Mushrooms, halved or quartered
  • 1 cup (240 ml) Dry white wine (e.g., Chardonnay, Sauvignon Blanc)
  • 1 cup (240 ml) Chicken Stock (low sodium)
  • 1 tbsp (15 g) Tomato Paste
  • 1 tsp (5 ml) Dried Thyme
  • 2 Bay Leaves, whole
  • 5 tsp (7.5 ml) Salt (or to taste), divided
  • 5 tsp (2.5 ml) Black Pepper, freshly ground
  • 2 tbsp (30 ml) Cornstarch (cornflour)
  • 2 tbsp (30 ml) Cold Water
  • 25 cup (60 ml) Fresh Parsley, chopped, for garnish

Instructions:

  1. Prep the Fat and Chicken: Pat the chicken thighs dry and season liberally with salt and pepper.
  2. Render the Pancetta: Heat a large frying pan over medium heat. Add the pancetta/lardons and cook until crispy. Remove the lardons with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Brown the Chicken (Crucial Flavour Step): Increase the heat slightly. Sear the seasoned chicken thighs in the hot pan fat for 2-3 minutes per side until nicely browned. Remove the chicken and place it directly into the bottom of the slow cooker insert.
  4. Sauté Aromatics: Reduce heat to medium. Add the diced onions and carrots to the same pan. Sauté for 5 minutes until softened. Add the garlic, mushrooms, and tomato paste. Cook for 2 minutes, stirring well.
  5. Deglaze and Add Liquid: Pour the white wine into the frying pan, scraping up any delicious browned bits (fond) from the bottom. Let the wine simmer vigorously for 1 minute to cook off the alcohol.
  6. Assemble the Crockpot: Pour the wine/vegetable mixture over the chicken in the slow cooker. Add the chicken stock, thyme, and bay leaves. Stir gently to combine.
  7. Cook: Cover the slow cooker. Cook on the LOW setting for 6 hours or the HIGH setting for 3 hours. The chicken should be shreddable when done.
  8. Prepare Slurry: Once the cook time is complete, remove the bay leaves. In a small bowl, whisk the cornstarch (cornflour) and cold water until smooth.
  9. Thicken Sauce: Pour the cornstarch slurry into the slow cooker and stir well. Replace the lid and cook on HIGH for an additional 10 minutes, or until the sauce has thickened to a lovely gravy consistency.
  10. Final Touches: Stir the reserved crispy pancetta back into the sauce. Taste and adjust seasoning (salt and pepper). Garnish generously with fresh parsley. Dinner is served!