Ingredients
1 whole chicken, cut into 10 pieces, skin removed (except from wings)
8 ounces cremini mushrooms, quartered
1 can (28 ounces) whole peeled plum tomatoes in juice, drained, and broken up
1/4 cup all-purpose flour
1/4 cup dry white wine, such as Sauvignon Blanc
1 celery stalk, thinly sliced
1 small onion, halved and thinly sliced
1 sprig fresh rosemary or 1/2 teaspoon dried rosemary, crumbled
Coarse salt and ground pepper
Preparation
In a 5-quart slow cooker, stir together chicken, mushrooms, tomatoes, flour, wine, celery, onion, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper.
Cover; cook on high setting until meat is tender, 4 hours. Do not lift the cover of the slow cooker while cooking. To serve, discard rosemary sprig.
