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Slow-cooker mushroom, tomato and thyme chicken

Slow cooker mushroom, tomato and thyme chicken

Total Time
8 hr 55 min
35 min
8 hr 20 min


Chicken thigh, skinless, raw

575 g, (buy 900g chicken thigh cutlets), fat trimmed

Olive oil

1 tbs


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

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


  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.


Pickling onions are very small brown onions. Use small eschalots if pickling onions are unavailable. Soak onions for 10 minutes in cold water to make them easier to peel. Steamed or boiled baby potatoes would soak up some of the sauce in this recipe; use a potato masher to lightly crush them after cooking.