Slow Cooker Herb-Braised Chicken with Mushrooms

Slow Cooker Herb-Braised Chicken with Mushrooms

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Slow Cooker Herb-Braised Chicken with Mushrooms

Slow Cooker Herb-Braised Chicken with Mushrooms

This lovely "set it and forget it" meal of Slow Cooker Herb-Braised Chicken with Mushrooms, is sure to become a new favorite. Tender chicken thighs in a savory garlicky herb sauce with pearl onions, mushrooms and bacon. Pair it with mashed potatoes, rice pilaf, or roasted potatoes.
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Prep Time 20 minutes
Cook Time 20 minutes
Slow Cooker: 8 hours
Total Time 8 hours 40 minutes
Course Main Course
Cuisine American
Servings 4 Servings

Equipment

Ingredients
  

  • 8 bone-in skin-on chicken thighs
  • Salt and black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 cup frozen pearl onions
  • 4 thick slices of bacon cut into 1-inch pieces
  • 10 ounces mushrooms quartered
  • 1/4 cup flour
  • 1 tablespoon tomato paste
  • 2 cloves garlic minced
  • 2 teaspoons fresh thyme leaves
  • 1 3/4 cups chicken broth or low-sodium vegetable broth for added depth
  • Fresh parsley chopped, for garnish

Instructions
 

Prepare the Chicken:

  • Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.

Sear the Chicken:

  • In a large skillet, heat the vegetable oil over medium-high heat. Place the chicken skin-side down and cook until the skin is golden brown, about 7-10 minutes. Transfer the chicken, skin-side up, to a slow cooker. Add the frozen pearl onions to the slow cooker.

Cook the Bacon:

  • In the same skillet, add the bacon pieces and cook until crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving about 1/4 cup of the bacon and chicken fat in the skillet.

Cook the Mushrooms:

  • Add the quartered mushrooms to the skillet with the remaining fat and cook until they are browned, about 5-7 minutes.

Make the Sauce:

  • Stir the flour, tomato paste, garlic, and thyme into the mushrooms, cooking for about a minute to blend the flavors. Gradually add the chicken broth, stirring continuously, and bring to a simmer.

Combine and Slow Cook:

  • Pour the broth and mushroom sauce over the chicken and onions in the slow cooker. Cover and cook on high for 4-6 hours or on low for 6-8 hours, until the chicken is tender and fully cooked.

Serve:

  • Transfer the chicken to a serving plate and spoon the sauce over it. Garnish with the crispy bacon and fresh parsley.
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