The aromatic in this slow chicken is garlic, a whole head, and the feature is tomatoes. But, sundried. Fresh tomatoes like in the the original Slow Chicken Cacciatore recipe give off too much water in the slow cooker, and actually mushrooms do too. I suppose you could throw some dried mushrooms in here. It's a lot of flavor as is, though.
4-5 chicken thighs
1 head of garlic
1 package of sundried tomatoes
Skin or don't skin the chicken thighs.
Smash, peel, and roughly chop the garlic and slice the sundried tomatoes. Layer the garlic and tomatoes in the cooker with the chicken: bottom layer of veggies, layer of chicken, a sprinkle of salt and pepper, another layer of veggies, another layer of chicken, and another sprinkle of salt and pepper. Whenever you use dried veggies in the slow cooker—I have some dried fruit recipes coming up— you especially want to get them in the path of some meat juices.
Set the slow cooker on low, and then go away for four hours. When the chicken is done, take it out of the cooker, and at this point you can turn the cooker up to high to reduce the vegetables a bit, and the chicken can cool in a bowl. This might be thick enough as is, though. Take the meat off the bones if you want and portion out the chicken and sauce between your containers, minus anything that you eat on the spot.
To eat later steam frozen vegetables on the stove, reheat chicken in the microwave, and plate them together. Or cook veggies in a casserole in the microwave on high for four minutes, add the chicken, and finish cooking the veggies with the chicken for another 3-4 minutes.
