Healthy Crockpot French Coq au Vin

• 4 bone-in, skinless chicken thighs
• 2 bone-in, skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1/2 pound small baby potatoes, halved
• 1 cup cremini mushrooms, quartered
• 1/4 cup tomato paste
• 2 cups low-sodium chicken broth
• 1/2 cup red wine
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• Chopped fresh parsley for garnish (optional)

1. Season the chicken thighs and breasts with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the chicken to the skillet and sear until browned on both sides, approximately 4 minutes per side.
4. Transfer the browned chicken to a crockpot.
5. In the same skillet, add the chopped onion, carrots, celery, and garlic. Sauté until the onion is translucent and the vegetables are slightly softened, about 5 minutes.
6. Stir in the tomato paste and cook for another minute.
7. Place the sautéed vegetables, including the garlic and onion, into the crockpot over the chicken.
8. Add the halved baby potatoes and quartered cremini mushrooms to the crockpot.
9. Pour in the low-sodium chicken broth and red wine.
10. Drizzle balsamic vinegar over the contents of the crockpot.
11. Sprinkle the fresh thyme leaves, dried rosemary, and dried oregano over the top.
12. Add the bay leaves to the crockpot.
13. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
14. Discard the bay leaves before serving.
15. Garnish with chopped fresh parsley if desired.