Slow Cooker Shredded Chicken with Plums, Balsamic, and Rosemary

Instructions

1. 1

   1. Lightly grease the slow cooker insert with a little of the olive oil. If your model has a sauté function, you may use it; otherwise, mix everything in a bowl and transfer it to the cooker.

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   2. In a large bowl, combine the yellow onion, garlic, chicken broth, balsamic vinegar, tomato paste, Dijon mustard, fresh rosemary, fresh thyme, smoked paprika, salt, black pepper, and olive oil until well blended.

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   3. Add the boneless skinless chicken thighs to the bowl and toss to coat thoroughly. Transfer the chicken and all the liquid mixture to the slow cooker.

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   4. Scatter the ripe red plums over and around the chicken so they release their juices into the sauce as they cook.

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   5. Cover and cook on LOW for 6 hours, until the chicken is very tender and reaches a minimum internal temperature of 165°F and 74°C. For a faster option, cook on HIGH for about 3 hours, still checking for 165°F and 74°C.

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   6. Uncover, remove any woody rosemary sprigs if used, and shred the chicken directly in the cooker with two forks. Stir well with the sauce, onions, and softened plums.

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   7. In a small bowl, whisk the cornstarch with the water until smooth. Stir this slurry into the slow cooker sauce.

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   8. Cover again and cook for 20 more minutes on HIGH, or until the sauce thickens slightly. If reheating later, make sure the dish reaches at least 165°F and 74°C before serving.

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   9. Taste and adjust salt and pepper if needed, add the chopped fresh parsley, and serve hot.