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Bistro Chicken Thighs

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“In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips”
8hrs 30mins

Ingredients Nutrition


  1. Sprinkle the chicken evenly with salt and pepper.
  2. Heat the oil in a large skillet over medium heat.
  3. Add the chicken and brown on all sides.
  4. Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.
  5. Melt the butter in the same skillet.
  6. Add the onions, garlic, and thyme; saute until the onion is softened, about 5 minutes.
  7. Add the wine and tomatoes and scrape up any browned bits from the bottom of the skillet.
  8. Transfer the contents of the pan to the slow cooker insert.
  9. Cover and cook on LOW for 6-8 hours, until the chicken is cooked through and tender, falling off the bone.
  10. Skim off any fat from the top of the sauce.
  11. Stir in the parsley and serve from the cooker set on warm.

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