4

Slow Cooker Bistro Chicken Thighs with Mushrooms and Pearl Onions

Total Time
9 hr 5 min
Prep
5 min
Cook
9 hr
Serves
6
Difficulty
Easy
Turn run-of-the-mill chicken thighs into a hearty, comforting stew.
Ingredients

uncooked bone in skinless chicken thigh

42 oz, six 7-ounce thighs

frozen pearl onion(s)

¾ cup(s), thawed

button mushrooms

3 cup(s), white, sliced

minced garlic

1 Tbsp

canned tomatoes

2¼ cup(s), drained, diced, reduced-sodium

canned tomato paste

2 Tbsp, reduced-sodium

dried thyme

½ Tbsp

table salt

½ tsp

black pepper

½ tsp

Instructions

  1. 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. 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. 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.
Notes
Brown the chicken well so that it imparts a savory, sophisticated flavor to the stew.

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