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
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4/5
(1 Votes)
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
Details
Servings 6
Preparation time 25mins
Cooking time 31mins
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.
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