Slow-cooker mushroom, tomato and thyme chicken
Skinless chicken thigh
575 g, (buy 900g chicken thigh cutlets), fat trimmed
200 g, peeled, (buy pickling onions) (see tip)
320 g, baby variety, sliced
2 clove(s), crushed
Canned cherry tomatoes
1 can(s), (1 x 400g can), drained
Fresh flat-leaf parsley
2 tbs, chopped
1 small, thinly sliced
- 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.
- 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.
- 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.