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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. | justalittlebitofbacon.com
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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.
Course Main Course
Cuisine American
Servings 6 servings
Author Just a Little Bit of Bacon

Ingredients

  • 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

Instructions

  • 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.