Can this be made in an instant pot?

Yes, but only if you have a large Instant Pot . Otherwise, the pressure cooker will be too full. Or you can do a half batch in a regular-sized Instant Pot. Cook on pressure cook for 40 minutes. Natural release for a 20 minutes.

Can I use boneless chicken?

You can use boneless chicken but note that it will fall apart and resemble pulled chicken more than whole pieces.

Can I use boneless skinless chicken breast?

Chicken breast is lean and doesn't take to braising as well as dark meat chicken does. It can be dry. That said if you do not like chicken leg meat, you can use the breast meat, just note that the texture will seem dry.

Slow-Cooker Chicken and Okra

Description

This is an old favorite recipe for chicken thighs and drumsticks cooked in a slow-cooker with okra, peppers and rich tomatoes and red wine sauce. We’ve added in bell peppers, olives and parsley to make it full of veggies and flavor! The slow braising makes the chicken ultra-tender.

Ingredients

Units Scale

4 bone-in chicken legs
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
3 teaspoons extra virgin olive oil, divided
4 cloves garlic, finely chopped
2 large onions, sliced (French cut)
1 1/2 teaspoon dry Italian Seasoning
1/2 cup dry red wine
1 28–ounce can diced tomatoes
1/3 cup chopped green olives
2 bell peppers any color, or 4 cubanelle peppers, cored and sliced
3 cups fresh or frozen sliced okra
1/2 cup chopped flat leaf parsley

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Instructions

Cut chicken legs into two pieces, along the fat line that runs between the thigh and drumstick.
Remove skin, trimming at the bottom of the drumstick if necessary. Sprinkle the chicken pieces with ½ teaspoon salt and ¼ teaspoon pepper.
Heat 2 teaspoons oil in a heavy large skillet over medium-high heat. Add half of the chicken and cook, turning once, until browned, 2 to 4 minutes per side. (Note: The chicken will not be cooked through.) Transfer the chicken to the insert of a slow cooker. Repeat with the remaining chicken, reducing heat to medium as necessary to prevent scorching.
Add the remaining 1 teaspoon oil to the skillet. Add garlic, onion, Italian seasoning, the remaining ¼ teaspoon salt and the remaining ¼ teaspoon pepper and cook, stirring often until the vegetables are just starting to brown, about 3 minutes. Transfer the onion mixture to the slow cooker.
Add the wine to the skillet and bring to a simmer. Cook, stirring and scraping up browned bits, about 1 minute. Stir in tomato and olives, increase heat to high and bring to a simmer. Pour tomato mixture over the onions. Add peppers to the slow cooker and cover.
Turn slow cooker on low for 8 hours or high for 4. In last half hour of cooking, remove lid and layer okra on top. Cover and let continue to cook the remaining 30 minutes.
To serve gently remove chicken pieces to pasta bowls. Stir the vegetables together. Ladle the vegetable mixture around the meat and top with a generous amount of parsley.

Notes

To make ahead, prepare through step 5. Cover and refrigerate up to 12 hours ahead. Continue with step 6.

Prep Time: 45 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup vegetable 1 piece of chicken
Calories: 368
Sugar: 5 g
Fat: 19 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 21 g