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Slow Cooker Creamy Mushroom Chicken Stew


Dried mushrooms develop rich earthy flavours

Dried chanterelles are light coloured and have great taste, but can substitute other dried mushrooms

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  • 12 oz(340 gm) white button mushrooms, halved
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pkg (14g) dried chanterelle mushrooms
  • 1/2 tsp dried tarragon or thyme
  • 1/4 tsp each: salt and pepper
  • 12 boneless skinless chicken thighs, quartered
  • 1 cup sodium-reduced chicken broth
  • 1/2 cup white wine
  • 1 Tbsp dijon mustard
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped fresh parsley
  • 1/4 cup 10% cream
  • 2 tsp white wine vinegar


Servings 6
Preparation time 25mins
Cooking time 31mins


Step 1

In slow cooker combine white mushrooms, onion, garlic, chanterelles, tarragon, salt and pepper
Top with chicken

Whisk together broth, wine and dijon: pour over chicken
Cover and cook on low until juices run clear, 6-8 hrs

Whisk flour with 1 cup of the cooking liquid until smooth; whisk into slow cooker.

Cook covered, on high until thickened, approx 15 min
Stir in parsley, cream and vinegar.

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