Photo of Mushroom, Tomato, and Thyme Chicken by WW

Mushroom, Tomato, and Thyme Chicken

Total Time
3 hr 51 min
33 min
3 hr 18 min
Use frozen pearl onions—they're already peeled, trimmed, and par-boiled, which really cuts down on prep time. Serve the chicken with steamed baby potatoes.


Uncooked bone in skinless chicken thigh(s)

24 oz, 6 (5-oz thighs)

Table salt

1 tsp

Black pepper

½ tsp

Olive oil

1 Tbsp

Frozen pearl onion(s)

1 cup(s), thawed

Fresh mushroom(s)

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


2 medium clove(s), minced

Canned diced tomatoes

14½ oz, (1 can), drained

Canned unsalted tomato paste

cup(s), (2 tbsp)

Dried thyme

2 tsp

Balsamic vinegar

1 Tbsp

Fresh parsley

6 sprig(s), chopped


  1. Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat oil in large skillet and set over medium-high heat. Add chicken and cook, turning once, until well browned, about 8 minutes. Transfer to a 5- to 6-quart slow cooker.
  2. Add onions to skillet and cook, stirring often, until lightly browned, about 2 minutes. Add mushrooms and cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
  3. Add tomatoes, tomato paste, thyme, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Cook, stirring to scrape up browned bits from bottom of skillet, until mixture comes to boil, about 3 minutes.
  4. Add onion mixture to slow cooker. Cover and cook until chicken is tender, 3–4 hours on high or 6–8 hours on low.
  5. Divide chicken evenly among 6 plates. Add vinegar to slow cooker and stir into mushroom mixture. Top chicken evenly with mushroom mixture and sprinkle with parsley
  6. Per serving (1 chicken thigh and ¾ cup mushroom mixture)