Mushroom, tomato, and thyme chicken
1
Points®
Total time: 8 hr 33 min • Prep: 33 min • Cook: 8 hr • Serves: 6 • Difficulty: Easy
Use frozen pearl onions—they’re already peeled, trimmed, and par-boiled, which really cuts down on prep time.
Ingredients
Uncooked bone-in skinless chicken thigh
30 oz, edible part, 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
Garlic
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
Instructions
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
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