Bistro Chicken Thighs

---

In 'slow cooker: the best cookbook ever' by diane phillips

---

Steps

---

Sprinkle the chicken evenly with salt and pepper.

---

Heat the oil in a large skillet over medium heat.

---

Add the chicken and brown on all sides.

---

Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.

---

Melt the butter in the same skillet.

---

Add the onions , garlic , and thyme.

---

Saute until the onion is softened , about 5 minutes.

---

Add the wine and tomatoes and scrape up any browned bits from the bottom of the skillet.

---

Transfer the contents of the pan to the slow cooker insert.

---

Cover and cook on low for 6-8 hours , until the chicken is cooked through and tender , falling off the bone.

---

Skim off any fat from the top of the sauce.

---

Stir in the parsley and serve from the cooker set on warm.

---

Ingredients

---

chicken thighs, salt, fresh ground black pepper, olive oil, unsalted butter, onions, garlic cloves, dried thyme, red wine, crushed tomatoes, fresh italian parsley