Slow-Cooker Chicken and Mushroom Sauce | America's Test Kitchen

Ingredients

• 1 pound cremini mushroom, trimmed and sliced 1/4 inch thick
• 1 onion, halved and sliced thin
• 2 tablespoons tomato paste
• 6 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil
• 1/4 ounce dried porcini mushroom, rinsed and minced
• 1 (28-ounce) can crushed tomatoes
• Salt and pepper
• 1½ pounds boneless, skinless chicken thighs, trimmed
• 2 tablespoons chopped fresh parsley