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Slow cooker chicken thighs with mushrooms and pearl onions

5
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

42 oz, six 7-ounce thighs

Frozen pearl onion

¾ cup(s), thawed

Button mushrooms

3 cup(s), chopped or sliced, white, sliced

Jarred minced garlic

1 Tbsp

Canned tomatoes

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

Tomato paste

2 Tbsp, reduced-sodium

Dried thyme

½ Tbsp

Table salt

½ tsp

Black pepper

½ 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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