Slow Cooker Bistro Chicken Thighs with Mushrooms and Pearl Onions
- Total Time
Turn run-of-the-mill chicken thighs into a hearty, comforting stew.
uncooked bone in skinless chicken thigh42 oz, six 7-ounce thighs
frozen pearl onion(s)¾ cup(s), thawed
button mushrooms3 cup(s), white, sliced
minced garlic1 Tbsp
canned tomatoes2 ¼ cup(s), drained, diced, reduced-sodium
canned tomato paste2 Tbsp, reduced-sodium
dried thyme½ Tbsp
table salt½ tsp
black pepper½ tsp
- 1. Spray a large nonstick skillet with cooking spray and set over medium heat for 1 minute. Add thighs and brown well, turning once, about 4 minutes. Transfer to a 5- to 6-quart slow cooker.
- 2. Add onions to skillet. Cook, stirring often, until lightly browned, about 2 minutes. Add mushrooms and cook, stirring often, until softened, about 3 minutes. Stir in garlic; cook for about 10 seconds, until aromatic.
- 3. Stir in tomatoes, tomato paste, thyme, salt and pepper; bring to a full simmer. Scrape contents of skillet over thighs in the slow cooker. Cover and cook on low for 6 hours or until chicken is cooked through and tender. The dish can stay on the keep-warm setting for up to 3 hours. Serving size: 1 thigh and 3/4 cup vegetables with sauce.