CHICKEN STEW FOR THE SLOW COOKER

RECIPE

Combine the ¾ cup flour and the salt in a re-sealable plastic bag.
Heat a large sauté pan over medium-high heat and add the oil.
Add the chicken to the bag, several pieces at a time, and shake to coat completely.
Add the chicken as you coat it and cook in sauté pan, turning once, for 8-10 minutes, until browned on both sides.
Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour.
Sauté, stirring frequently, for 10 minutes, or until lightly browned.
Add the garlic and stir for 2-3 minutes.
Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste.
Cook, stirring frequently, for 10-15 minutes, until some of the tomato liquid evaporates.
Pour the onion mixture over the chicken in the slow cooker.
Cover and cook on low for 3-8 hours, until the chicken is tender.
At 3-4 hours, the chicken will still be firm and hold its shape. At 6-8 hours, the meat will be falling off the bone.
Serve immediately.