Slow Cooker Chicken and Onions
Turn on the slow cooker and come home to this recipe of chicken thighs cooked into a comforting stew with a rich, onion and cheese gravy. Great served over roasted winter squash or mashed potatoes! And wonderful for sandwiches the next day.
Servings 6 servings
- 1 tbsp olive oil
- 6 boneless skinless chicken thighs, about 1 1/2 lbs
- flour, for dredging chicken
- 2 large white onions, halved and thinly sliced
- 1/2 tsp kosher salt
- 2 tbsp tomato paste
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 cup white wine
- 4 oz havarti cheese, grated
- 1 tbsp flour
- 1/2 cup chopped fresh parsley
Heat oil in a large skillet over medium-high heat. Dredge the chicken in flour, shaking off any excess. Cook chicken until browned, 4-5 minutes per side. Transfer to a plate. Add onions and salt to the skillet and cook on medium-low, stirring until softened but not browned, about 10 minutes.
Pour onions into slow cooker. Stir in tomato paste, bay leaf, thyme, and sage. Place chicken on top and pour wine over. Close cover and cook for 8-9 hours on low, or 3-4 hours on high.
Mix the cheese with the tablespoon of flour and stir it into the slow cooker. Put it back on high for 30-45 minutes. Stir in parsley and serve.