Slow Cooker Creamy Mushroom Chicken Stew |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 6 |
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A Canadian Living recipe. Ingredients:
12 boneless skinless chicken thighs or 6 boneless chicken breasts, cut in pieces |
12 ounces white button mushrooms, halved |
1 onion, finely chopped |
2 garlic cloves, minced |
1 (14 g) package dried chanterelle mushrooms |
1/2 teaspoon dried tarragon or 1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup sodium-reduced chicken broth |
1/2 cup white wine |
1 tablespoon dijon mustard |
1/4 cup all-purpose flour |
1/4 cup chopped fresh parsley |
1/4 cup 10% cream |
2 teaspoons white wine vinegar |
Directions:
1. In slow cooker, combine white mushrooms, onion, garlic, chanterelles, tarragon, salt and pepper. Top with chicken.
2. Whisk together broth, wine and Dijon; pour over chicken. Cover and cook on low, 6 to 8 hours.
3. Whisk flour with 1 cup of cooled cooking liquid until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes. Stir in parsley, cream and vinegar.
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