Creamy Crockpot Chicken and Mushroom Stew

By Laura77

Ingredients

• 12 oz button mushrooms, halved
• 1 package (14 oz) dried chanterelles
• 1 medium onion, diced
• 2 cloves garlic, pressed
• 1/2 tsp tarragon or thyme
• 1/4 tsp salt
• 1/4 tsp fresh ground pepper
• 12 boneless, skinless chicken thighs, trimmed and quartered
• 1 cup chicken broth
• 1/2 cup white wine
• 1 Tbsp grainy mustard
• 1/4 cup all purpose flour
• 1/4 cup 10% cream
• 2 tsp white wine vinegar

Preparation

Step 1

Combine mushrooms, onions, garlic, and spices in your slow cooker. Top with chicken thigh pieces.
Mix together broth, wine and mustard and pour it over the chicken. Cover and cook on low for 6-8 hours.
About 20 minutes before you want the dish to be done, whisk flour with 1 cup of the cooking liquid from the slow cooker. Stir into the chicken stew and let cook for about 15 minutes or until thickened. Stir in cream and white wine vinegar right before serving.