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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.
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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Browned Butter Mashed Potatoes with Garlic and Parmesan
Slow Cooker Sausage and Peppers
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Creamy Chicken with Mushrooms and Dijon Sauce
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.
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.
