We love a good Crock-Pot chicken recipe, whether a French-bistro classic or a home-cooked version of a takeout staple. But this new one from chef Michael Smith’s Make Ahead Meals has stolen our hearts. What first got our attention was that it calls for boneless, skinless chicken-thigh meat, which we’re convinced is far superior to bland breast meat, and a good glug of white wine. Then we noticed it also includes barley, an unexpected grain that adds a pleasant chewy contrast. What sealed the deal, though, was that the recipe uses four large leeks. You trim them (discarding the dark-green tops), halve them lengthwise and nestle them in among the other ingredients. The onion-like veggies slowly melt into the dish as they cook; so, by the time the dish is finished, the veggies are almost silky.
Read More Here: Slow-Cooker Chicken Recipe