Photo of Mushroom, tomato, and thyme chicken by WW

Mushroom, tomato, and thyme chicken

Points® value
Total Time
8 hr 33 min
33 min
8 hr
Use frozen pearl onions—they’re already peeled, trimmed, and par-boiled, which really cuts down on prep time.


Uncooked bone-in skinless chicken thigh

30 oz, 6 (5-oz) thighs

Kosher salt

1 tsp(s), divided

Black pepper

½ tsp(s), divided

Olive oil

1 tbsp(s)

Frozen pearl onions

1 cup(s), thawed

Cremini mushrooms

8 oz, (1 package), or white variety, sliced


2 clove(s), large, minced

Canned diced tomatoes

14½ oz, (1 can), drained

Canned tomato paste

2 tbsp(s)

Dried thyme

2 tsp(s)

Balsamic vinegar

1 tbsp(s)

Fresh parsley

1 tbsp(s), flat-leaf variety, chopped

Sweet onions

1 medium, sliced, to garnish


  1. Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper. In a large heavy nonstick skillet over medium-high heat, warm oil. Add chicken and cook until well browned, about 4 minutes per side. Transfer to a 5- or 6-qt slow cooker.
  2. Pat pearl onions dry with a paper towel. Add to same skillet and cook, shaking pan occasionally, until lightly browned, about 3 minutes. Add mushrooms and cook, stirring frequently, until softened, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds more. Add tomatoes, tomato paste, thyme, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper and bring to a boil, scraping up browned bits from bottom of pan.
  3. Transfer onion mixture to slow cooker. Cover and cook until chicken is fork-tender, 3 to 4 hours on High or 6 to 8 hours on Low. Place chicken in 6 bowls. Stir vinegar into mushroom mixture; spoon over chicken. Top with parsley and sliced onion.
  4. Per serving: 1 chicken thigh and 3/4 cup mushroom mixture