Question about Chicken With Carrots in Wine Sauce

[DBW]

I was thinking of changing it from chicken thighs to chicken cutlets. Does this affect the cooking time in the slow cooker and the amount of garlic I should add? Please advise.

Thanks,


Chicken and Carrots with Wine Sauce
From Cooking Light


Hours of cooking mellow the garlic.

2 cups diagonally sliced carrot (about 8 ounces)
8 chicken thighs (about 2 pounds), skinned
12 garlic cloves, peeled
1/2 cup dry white wine
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine carrot, chicken, and garlic in an electric slow cooker, and add wine. Sprinkle with thyme, salt, and black pepper. Cover with lid; cook on low-heat setting for 8 hours.
Remove carrot, chicken, and garlic with a slotted spoon, reserving cooking liquid. Place 1/3 cup carrot, 3 garlic cloves, and 2 chicken thighs in each of 4 shallow bowls. Spoon 2 tablespoons of reserved cooking liquid over each serving.

Yield: 4 servings

NUTRITION PER SERVING
CALORIES 243(25% from fat); FAT 6.8g(sat 1.7g,mono 2.1g,poly 1.7g); PROTEIN 34.6g; CHOLESTEROL 141mg; CALCIUM 58mg; SODIUM 463mg; FIBER 2g; IRON 2.8mg; CARBOHYDRATE 9.4g

[Hammster]

Are you referring to thin chicken breasts without the bone and skin? If so, leave them frozen when you put them in the crock pot and cooking time can remain the same.

[Member10000]

8 hours is long enough for most things to be ready in the crockpot. I would sub the breasts (same qty in weight) for the thighs and expect them to be ready at the same time. All other ingredients would remain the same.

[swquilts]

I do a fair amount of crockpotting (;) ) and I normally do not leave chicken breasts or any white meat in longer than 6 hours or it just turns to mush. The 8 hours cooking time in the recipe is probably due to the dark meat.

But....all crockpots are different when it comes to cooking temps and times.