Slow Cooker Grandma-Style Chicken with Bacon and Pearl Onions Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and placed on a stable, heat-resistant surface away from any water sources. Take the chicken thighs out of the refrigerator about 20 minutes before you begin to take the chill off, which helps with more even cooking.

Peel your pearl onions if using fresh ones, and chop your bacon into uniform lardons if you are using full slices. Have your measuring cups ready and ensure all ingredients are gathered on your workspace so that the assembly process is quick and efficient. Proper organization is the key to successful slow cooking.

Instructions

Preparation and assembly

1. 1Assemble the ingredients
   Place the raw chicken thighs into the bottom of the slow cooker. Scatter the pearl onions and bacon lardons evenly over the top of the chicken pieces.
   Look for Ensure the chicken is in a single layer at the base.
   Tip Pat the chicken dry with paper towels before adding to the cooker to improve browning.

At this stage, your slow cooker should be loaded with the chicken on the bottom, followed by the onions and bacon. The herbs should be evenly distributed across the surface, and the broth should be poured in.

Everything should look clean and organized, with the chicken snugly arranged to ensure it stays submerged in the cooking liquid for the duration of the cycle.

Slow cooking process

2. 2Season and add liquid
   Sprinkle the herbes de Provence over the chicken and onions. Pour the chicken broth over the ingredients, ensuring everything is well-distributed in the pot.
   Look for The broth should partially submerge the chicken.
   Tip Use a low-sodium broth to better control the final salt level of the dish.

During the cooking phase, the kitchen should begin to fill with the savory, aromatic scent of bacon and herbs. You should not open the lid during this time. The chicken is gently braising, and the pearl onions are becoming tender as they soak up the broth. The liquid should be bubbling gently, indicating that the slow cooker is maintaining the correct temperature.

Final resting and serving

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 6 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C). Let the meat rest for 5 minutes before serving on a plate.
   Look for The chicken should be tender and easily pulling away from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature in the thickest part of the thigh, avoiding the bone.

Once the cooking is complete, the chicken should be perfectly tender and the liquid should be a rich, flavorful jus. Check that the internal temperature is correct. The meat should look glossy from the rendered bacon fat. Let it rest for five minutes to allow the flavors to settle before transferring the chicken and onions to a plate for serving.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the chicken from cooking evenly. Another error is using chicken breasts instead of thighs; breasts tend to dry out significantly during long cooking times, whereas thighs benefit from the extra fat and connective tissue.

Avoid using too much liquid, as the chicken and onions will release their own juices during the process; adding too much broth can result in a watery, diluted sauce. Finally, never skip the resting period, as this allows the juices to redistribute, ensuring the meat remains moist and flavorful for every bite.

How to tell it’s done

To determine if the chicken is fully cooked, insert a meat thermometer into the thickest part of the thigh, being careful not to touch the bone. The internal temperature must reach 165°F (74°C). The meat should be visibly tender and pulling away from the bone, and the pearl onions should be soft and translucent.

The bacon lardons should be tender and have imparted a deep, savory flavor to the cooking liquid. If the chicken is not quite at the required temperature, continue cooking for another 20 minutes before testing again.

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