1 whole chicken (about 3 lbs.), cut into 8 pieces, trimmed of excess fat
Salt and pepper to taste
2 tablespoonsunsalted butter
2 tablespoonsvegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 28-oz. can crushed tomatoes
2 15.5-oz. cans white beans (such as cannelloni), drained, rinsed
3 sprigs fresh thyme
1. Season chicken on all sides with salt and pepper. Melt butter with oil in a large skillet over medium-high heat. Working in batches, add chicken and cook, turning often, until browned on all sides, 5 to 7 minutes. Transfer to a large slow cooker.
2. Pour off all but 1 Tbsp. fat from skillet. Add onion and cook, stirring often, until softened, about 3 minutes. Add garlic and saute for 30 seconds. Add tomatoes and bring to a boil, stirring to pick up any browned bits on bottom of skillet. Stir in beans and thyme.
3. Pour contents of skillet over chicken in slow cooker. Cover and cook on low until chicken is done.