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Katie's Cucina

Chicken with Vinegar & Garlic

This was my second recipe I tried from my new cookbook, The Italian Slow Cooker. I really enjoyed how easy this recipe was and the flavors were awesome; however, my husband did not rank this recipe high, and I still don’t understand why. I gave the leftover’s to one of his co-workers to have for lunch and he absolutely loved the flavors! So, that’s why I’m posting this recipe it had a 2 out of 3 rating!
I did cook the chicken longer than the book suggested too, and I found that it still turned out good; however, the chicken breast was a little dry. Maybe it’s because I put it on the top of the other chicken pieces or just because the white meat did not need to be cooked as long. If you are fan of dark meat I would suggest all dark meat for this recipe. If not, try putting the chicken breast on the bottom so that it’s marinating fully in all the juices, and don’t cook it as long. Remember, you always want your internal temperature for chicken to reach 165 degrees. I would love to hear some feedback if anyone makes this super easy but delicious recipe!
Prep: 5 minutes 
Cook: 5-7 hours


•    3.5 lbs bone-in chicken legs, thighs, and brest, skin removed
•    salt & freshly ground pepper
•    ¼ cup chopped sun-dried tomatoes (not oil-packed)
•    6 whole garlic cloves, unpeeled
•    3 3-inch fresh rosemary sprigs
•    ½ cup dry red wine
•    2 tbsp balsamic vinegar


1.    Pat the chicken pieces dry with paper towels and sprinkle with salt and pepper to taste. Place the pieces in the slow cooker. Tuck the sun-dried tomatoes, garlic cloves, and rosemary around the chicken pieces. Pour on the wine and vinegar.
2.    Cover and cook on low for 5 to 6 hours (I cooked mine for 7.5 and it was fine), or until the chicken is tender. Remove the chicken pieces to a platter. Discard the rosemary sprigs. Squeeze the garlic cloves to extract the garlic. Discard the skins. Mash the garlic into the sauce and pour it over the chicken. Serve hot.
Side Suggestions: Parmesan Mashed Potatoes, Steamed Green Peas, and Summer Salad

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