BISTRO CHICKEN THIGHS

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.