Slow Cooker Creamy Mushroom Chicken Stew

Author: Canadian Living

Dried mushrooms develop rich, earthy flavours in the slow cooker. Dried chanterelles are light coloured and have a lovely taste, but feel free to substitute other dried mushrooms.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2011

Ingredients

  • 12 oz white button mushrooms halved
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 pkg (14 g) dried chanterelle mushrooms
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 boneless skinless chicken thighs quartered
  • 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

Method

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 when chicken is pierced, 6 to 8 hours.

Whisk flour with 1 cup of the cooking liquid until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes. Stir in parsley, cream and vinegar.

Nutritional facts Per serving: about

  • Sodium 335 mg
  • Protein 25 g
  • Calories 204.0
  • Total fat 7 g
  • Potassium 492 mg
  • Cholesterol 98 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Creamy Mushroom Chicken Stew

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