Slow cooker chicken thighs with mushrooms and pearl onions
6
Points®
Total time: 6 hr 10 min • Prep: 10 min • Cook: 6 hr • Serves: 6 • Difficulty: Easy
Run-of-the-mill chicken thighs turn into this hearty, comforting bistro-style stew. Browning the chicken before adding it to the slow cooker imparts a savory, sophisticated flavor to the stew. The tomato and mushrooms sauce is also able to develop deeper flavor thanks to a quick saute before coating the chicken. Serve the chicken and sauce over some steamed brown rice or farro to capture every delicious bit of sauce. Assemble the ingredients in the slow cooker before leaving for work or errands and come home to a restaurant-quality meal.
Ingredients
Uncooked bone in skinless chicken thigh(s)
42 oz
Frozen pearl onion(s)
0.75 cup(s)
Button mushrooms
3 cup(s), chopped or sliced
Jarred minced garlic
1 Tbsp
Canned tomatoes
2.25 cup(s)
Tomato paste
2 Tbsp
Dried thyme
0.5 Tbsp
Table salt
0.5 tsp
Black pepper
0.5 tsp
Instructions
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.
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