Instructions

• Heat ¼ cup of the olive oil in a skillet over medium heat. Brown the chicken breasts on all sides. You want that nice crust that locks in juices. Then quickly transfer chicken to the slow cooker.
• Use the same skillet with the remaining olive oil and sauté your pearl onions until just lightly golden. This adds that warm flavor. Once ready, pop ’em into the slow cooker too.
• Pour in the 2 cups of red cooking wine carefully. Add the cinnamon stick, peppercorns, bay leaves, allspice, water, and your orange peel or splash of juice to the cooker.
• Stir it gently to mix everything. Don’t rush this part; you want flavors blending without breaking the chicken.
• Close the lid and set the slow cooker on low for 6 to 8 hours. This slow time builds up that kinda melt-in-your-mouth tenderness. If you’re pressed for time, crank it on high for 3 to 4 hours.
• Halfway through, you can peek if you want but keep the lid mostly on to keep heat and steam in there.
• When the cooking’s done, remove the cinnamon stick, bay leaves, and orange peel. They gave their all and now it’s time for them to exit the stage.
• Give your stew a taste and season with salt and pepper as you like. You’ll wanna balance that rich broth with a little bit of punch.