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.

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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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 mins

Cook Time 20 minutes mins

Slow Cooker: 8 hours hrs

Total Time 8 hours hrs 40 minutes mins

Course Main Course

Cuisine American

Servings 4 Servings

Equipment

• Crock Pot / Slow Cooker
• Large Skillet
• Measuring cups and spoons
• Mixing Bowls w/lids
• Mandolin Slicer and Food Chopper Set
• Garlic Mincer
• Herb Scissors/Chopper

Ingredients

  

1x2x3x

• 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

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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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