A comforting and flavorful dish made with tender chicken thighs, caramelized onions, and melted provolone cheese, all cooked in a crockpot for a hassle-free meal.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:6-7 hours on low or 3-4 hours on high
Total Time:6-7 hours 20 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Crockpot
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
2 large onions, thinly sliced
4 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
8 ounces provolone cheese, sliced
1 tablespoon olive oil
Fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat olive oil over medium heat. Add the sliced onions and cook until they are caramelized, about 15-20 minutes, stirring occasionally. Add the minced garlic and cook for an additional minute until fragrant.
In the crockpot, place the chicken thighs at the bottom. Season with salt, pepper, thyme, and rosemary.
Pour the caramelized onions and garlic over the chicken. Add the beef broth and Worcestershire sauce. Stir gently to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
About 15 minutes before serving, place slices of provolone cheese on top of the chicken and cover until the cheese is melted.
Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute chicken thighs with boneless, skinless chicken breasts.
If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the crockpot during the last 30 minutes of cooking.