Setting: HIGH for 4 1/2 - 5 hours, then broiled for a few minutes at end to melt cheese
About 1/4 c. all-purpose flour
6 bone-in chicken thighs with skin on
2 T. unsalted butter
2 c. sliced yellow onions
1 t. salt or more to taste
1/8 t. freshly ground black pepper, or more to taste
1/2 c. dry white whine
6 slices Muenster cheese (6 or 6 oz)
(I have found that 1/2 c. apple juice + Dijon mustard, to taste, instead of the white wine is delicious! Although there is a slight tang missing to the onions. It's also delicious with cous cous and a spinach salad with mustard vinaigrette.)
- Dredge the chicken in the flour, coating both sides, shaking off excess.
- Melt butter in large skillet over medium-high heat. When it foams, add chicken. Cook until deep golden brown on both sides, about 5-7 minutes per side. Transfer to plate.
- Add onions to skillet and cook, stirring, until softened, but not browned, about 5 minutes.
- Using a slotted spoon, make a bed of onions in cooker. Place chicken on top, skin side up. Season with salt and pepper. Pour wine over. Cover and cook on HIGH until chicken is tender and cooked through, about 41/2-5 hours.
- Preheat broiler. Transfer chicken to plate. Using slotted spoon, transfer onions to shallow baking dish. Spread them out as evenly as possible. Arrange the chicken in a single layer on top of the onions. Taste the remaining sauce in the cooker for salt and pepper. Pour over chicken. Arrange a slice of cheese on top of each piece of chicken. Broil about 4 inches from heating element until cheese is melted.
