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
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.