Slow Cooker Chicken Chimichurri for an Easy Weeknight Dinner Step-by-step instructions

Before you start

Start by ensuring all ingredients are ready for assembly. Thinly slice the red onion using a sharp knife to ensure they soften uniformly during the cooking process.

If you are using a homemade chimichurri, prepare it in advance and keep it refrigerated until you are ready to assemble the dish.

Gather your slow cooker, measuring tools, and a clean workspace to make the assembly process seamless and quick, allowing you to get the chicken in the pot with minimal effort.

Instructions

Assembly Phase

1. 1Prepare the Slow Cooker
   Arrange the boneless skinless chicken thighs in an even layer at the bottom of the slow cooker basin. Ensure they are distributed well so they cook evenly throughout the braising process.
   Look for The chicken pieces should cover the base of the slow cooker insert without being overly crowded or stacked too high.
   Tip If the slow cooker insert is very large, try to keep the chicken in a single layer for the most consistent cooking results.

The chicken is evenly layered in the slow cooker, providing a stable foundation for the aromatics and sauce to be added. Check that the thighs are not overlapping too heavily to ensure the heat circulates properly through the pot.

Seasoning Phase

2. 2Add Aromatics and Sauce
   Scatter the thinly sliced red onions over the chicken. Sprinkle the dried oregano and red pepper flakes evenly over the top. Finally, pour the chimichurri sauce over the entire mixture, ensuring it coats the ingredients well.
   Look for The sauce should be spread across the top so it settles around the chicken and onions as it cooks.
   Tip Use a spoon to drizzle the sauce to ensure even coverage across all the chicken thighs in the pot.

The onions are scattered, and the herbs and sauce are distributed over the chicken. Everything should look ready for the long, slow braise, with the sauce beginning to settle into the crevices between the chicken pieces.

Braising Phase

3. 3Braise and Serve
   Cover the slow cooker and cook on low for 4 hours. Once cooked, check that the internal temperature of the chicken reaches 165°F (74°C). Let the chicken rest for at least 5 minutes before serving to ensure the juices redistribute.
   Look for The chicken should be tender and easily pierced with a fork, and the onions should be soft and translucent.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Serve directly from the slow cooker to keep the dish warm for your meal.

The chicken is fully cooked, tender, and infused with the chimichurri flavors. The liquid in the pot should be fragrant and rich, and the meat should be ready to pull apart with a gentle touch of a fork.

Common mistakes

Avoid over-crowding the slow cooker, as this can prevent even cooking and lead to uneven texture. While it might be tempting to lift the lid frequently to check on the progress, doing so releases heat and extends the cooking time, so keep the lid closed as much as possible.

Additionally, ensure the chicken is completely thawed before adding it to the slow cooker to maintain food safety standards and consistent results throughout the entire cooking cycle.

How to tell it’s done

The chicken is done when it is opaque throughout and reaches an internal temperature of 165°F (74°C). The meat should be extremely tender and pull apart easily with a fork.

The red onions should be soft and have absorbed the vibrant green color and flavor of the chimichurri sauce. Always use a meat thermometer inserted into the thickest part of the thigh to verify the temperature, and remember to let the meat rest for 5 minutes before serving.

• Poultry: 165°F (74°C) in the thickest part