Name: Slow-Cooker Chicken and Mushroom Sauce
Total time: 5 h
Ingredients: 1 pound cremini mushroom , trimmed and sliced 1/4 inch thick; 1 onion , halved and sliced thin; 2 tablespoons tomato paste; 6 garlic cloves , minced; 1 tablespoon extra-virgin olive oil; 1/4 ounce dried porcini mushroom , rinsed and minced; 1 (28-ounce) can crushed tomatoes; Salt and pepper; 1½ pounds boneless, skinless chicken thighs , trimmed; 2 tablespoons chopped fresh parsley

Why This Recipe Works

We didn't skimp on the mushrooms, settling on two bold types to ensure a hearty sauce: cremini and porcini. Microwaving the cremini with our aromatics—onion, garlic, and tomato paste—was an easy way to bloom the aromatics and soften the mushrooms before adding them to the slow cooker. For the base of our sauce we chose crushed tomatoes, which allowed the earthiness of the mushrooms to shine through. Boneless, skinless chicken thighs gave the sauce richness, and they were moist enough to shred easily by the end of the cooking time. Finally, a sprinkling of chopped parsley, stirred in just before serving, contributed a hit of freshness.

Instructions

1. Microwave cremini mushrooms, onion, tomato paste, garlic, oil, and porcini mushrooms in covered bowl, stirring occasionally, until vegetables are softened, about 10 minutes; transfer to slow cooker. Stir in tomatoes, ½ teaspoon salt, and ½ teaspoon pepper. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

Transfer chicken to cutting board, let cool slightly, then pull apart into large chunks using 2 forks. Stir chicken into sauce and let sit until heated through, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve.