Slow Cooker Creamy Mushroom Chicken Stew

By á-620

Dried mushrooms develop rich earthy flavours

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

Ingredients

• 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

Preparation

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.