Slow-cooker chicken recipes are a dime a dozen, but this one is a hands-down favorite. It's simple to make, uses common pantry ingredients, and is hearty, satisfying and full of flavor. Browning the chicken and caramelizing the onions and garlic ahead of time are key, as these easy steps are what give the dish such depth of flavor.
We like to use skinless thighs in the slow cooker because no matter how much you crisp up the skin in the skillet, it will become soggy in the slow cooker. The skin is also where much of the chicken’s fat is found, so slow-cooked chicken dishes that include the skin can become overly greasy. This one does a great job of balancing the flavor of dark-meat chicken with vegetables and herbs for a dish that is both rustic and refined.
Rustic chicken thighs
6
10 minutes
6 hours
6 hours and 10 minutes
6 boneless, skinless chicken thighs
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, sliced
3 garlic cloves, minced
2 cups sliced mushrooms
One 14.5-ounce can diced tomatoes
One 28-ounce can crushed tomatoes
2 tablespoons Italian seasoning
Season the chicken on both sides with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken to the skillet, and cook for about three minutes per side, until browned. Transfer the chicken to the slow cooker.
Add the onions and garlic to the skillet and cook, stirring frequently, until softened, about 5 minutes. Add the mushrooms and cook, stirring frequently, for about 5 minutes, until softened. Transfer the vegetables to the slow cooker.
Add the diced and crushed tomatoes, Italian seasoning and the remaining salt and pepper to the slow cooker.
Cover and cook for 6 hours, until the chicken is cooked through and very tender.
Serve hot.