Ingredients

• 2.5 pound chicken thighs, trimmed
• 1 pound mushrooms, halved
• 1 pound pearl onions, peeled
• 3 carrots, cut into 1.5-inch pieces
• 4 cup chicken broth
• 1 cup red wine
• 2 tablespoon tomato paste
• 3 clove garlic, minced
• 3 sprig thyme
• 1 teaspoon oregano
• 2 bay leaves
• 2 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoon cornstarch
• 3 tablespoon water

Steps

1. Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
2. Peel the pearl onions by blanching them in boiling water for 2 minutes, then shocking in ice water, and slipping off the papery skins.
3. In your slow cooker, combine the chicken broth, red wine, tomato paste, and minced garlic, stirring until the tomato paste is fully dissolved.
4. Add the dried thyme, oregano, and bay leaves to the broth mixture and stir to combine.
5. Gently place the seasoned chicken thighs into the slow cooker, nestling them among the broth. They do not need to be completely submerged.
6. Scatter the halved mushrooms, peeled pearl onions, and carrot pieces around and over the chicken, distributing them evenly.
7. Cover the slow cooker with its lid and cook on the LOW setting for 7 to 8 hours, until the chicken is very tender and shreds easily with a fork.
8. Check the stew halfway through cooking (at about 3.5 to 4 hours) and stir gently, ensuring vegetables are cooking evenly.
9. If you prefer a thicker stew, mix the cornstarch with cold water in a small bowl to form a slurry about 30 minutes before serving.
10. If using the cornstarch slurry, stir it slowly into the simmering stew, stirring continuously for 2 to 3 minutes until the broth thickens slightly.
11. Remove and discard the bay leaves and thyme sprigs from the stew.
12. Using two forks, gently shred the chicken thighs directly in the slow cooker, breaking them into bite-sized tender pieces.
13. Taste the stew and adjust salt and pepper as needed. Serve hot in deep bowls, garnishing with fresh thyme sprigs and cracked black pepper.