Boneless chicken thighs seasoned with salt and pepper
C. diced onion
C. ea. diced celery and carrots
Cloves garlic, chopped
/2 c. dry white wine
C. chicken broth
Can diced tomatoes in juice (14.5 oz)
C. chopped romaine
Cook bacon in pan over md. heat utnil crisp. Reserve 2 T. drippings and sear chicken over high heat until browned on both sides, about 4 minutes; transfer chicken to slow cooker. Pulse onions, celery, carrot, and garlic in food processor until minced; saute in drippings in same saute pan over med-high heat until liquid evaporates, about 6-8 minutes.
Deglaze pan with wine and cook until nearly evaporated, 2 min. Add broth, bring to a boil, then transfew to slow cooker. Cover slow cooker and cook chicken until fork tender on high setting for about 1 1/2 hours. Remove chicken from soup and chop. Return to soup, stir in tomatoes, and romaine. Top each serving with bacon, croutons and parmesan aloli.
Toss 8 c. diced Italian bread with 1/4 c. olive oil, salt and pepper; cook in skillet over med heat until golden (abot 10-12 min)