Slow cooker mushroom, tomato and thyme chicken
1
Points®
Total time: 8 hr 55 min • Prep: 35 min • Cook: 8 hr 20 min • Serves: 6 • Difficulty: Easy
Ingredients
Chicken thigh, skinless, raw
575 g, (buy 900g chicken thigh cutlets), fat trimmed
Olive oil
1 tbs
Eschalot(s)
200 g, peeled, (buy pickling onions) (see tip)
Mushrooms
320 g, baby variety, sliced
Garlic
2 clove(s), crushed
Canned cherry tomatoes
1 can(s), (1 x 400g can), drained
Tomato paste
1½ tbs
Dried thyme
2 tsp
Balsamic vinegar
3 tsp
Fresh flat-leaf parsley
2 tbs, chopped
White onion
1 small, thinly sliced
Instructions
1
Season chicken with salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken for 4 minutes each side, or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
2
Pat pickling onions dry with a paper towel. Add to the same pan and cook, shaking pan occasionally, for 3 minutes or until lightly browned. Add mushrooms and cook, stirring, for 3 minutes or until softened. Add garlic and cook, stirring for 30 seconds or until fragrant. Add tomatoes, tomato paste and bring to the boil. Season with salt and pepper.
3
Transfer onion mixture to slow cooker. Cook, covered, on high for 4 hour (or low for 8 hours) or until chicken is fork-tender. Stir in vinegar. Serve chicken topped with parsley and sliced onion.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.