Chicken Vesuvio Slow Cooker Recipe

Prep Time
< 30 minutes
Cook Time
3+ hours
  • 3 tablespoons all-purpose flour
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 frying chicken, cut up and trimmed or 3 pounds bone-in chicken pieces, trimmed
  • 2 tablespoons olive oil
  • 4 small baking potatoes, unpeeled and cut into 8 wedges each
  • 2 small onions, cut into thin wedges
  • 4 cloves garlic, minced
  • ¼ cup chicken broth
  • ¼ cup dry white wine
  • ¼ cup chopped fresh Italian parsley
  • Lemon wedges (optional)
  1. Combine flour, oregano, salt and pepper in large resealable food storage bag. Add chicken, several pieces at a time, to bag; shake to coat lightly with flour mixture. Heat oil in large skillet over medium heat. Add chicken; cook 10 to 12 minutes or until browned on all sides.
  2. Place potatoes, onions and garlic in Crockpot™ slow cooker. Add broth and wine; top with chicken pieces. Pour pan juices from skillet over chicken. Cover; cook on LOW 6 to 7 hours or on HIGH 3 to 3 ½ hours.
  3. Remove chicken and vegetables to serving plates; top with juices from slow cooker. Sprinkle with parsley. Serve with lemon wedges, if desired.
Slow Cooker