Slow Cooker Creamy Mushroom Chicken Stew
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Slow Cooker Creamy Mushroom Chicken StewDried 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.1 user reviews.
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 204204 cal |
| pro | 25 g25g pro |
| total fat | 7 g7g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 9 g9g carb |
| fibre | 2 g2g fibre |
| chol | 98 mg98mg chol |
| sodium | 335 mg335mg sodium |
| potassium | 492 mg492mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 1818 iron |
| vit A | 55 vit A |
| vit C | 1313 vit C |
| folate | 1414 folate |
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.
Ingredients
- 12 oz white button mushrooms , halved12 oz white button mushrooms, halved
- 1 onion , finely chopped1 onion, finely chopped
- 2 cloves garlic , minced2 cloves garlic, minced
- 1 pkg (14 g) dried chanterelle mushrooms 1 pkg (14 g) dried chanterelle mushrooms
- 1/2 tsp dried tarragon 1/2 tsp dried tarragon or dried thyme
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 12 boneless skinless chicken thighs , quartered12 boneless skinless chicken thighs, quartered
- 1 cup sodium-reduced chicken broth 1 cup sodium-reduced chicken broth
- 1/2 cup white wine 1/2 cup white wine
- 1 tbsp Dijon mustard 1 tbsp Dijon mustard
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
- 1/4 cup 10% cream 1/4 cup 10% cream
- 2 tsp white wine vinegar 2 tsp white wine vinegar
Preparation
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.
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.
Source : Canadian Living Magazine: November 2011
- Keywords : Slow-Cook/Crockpot; Dinner; Fall; Chicken; Mushrooms; Onions; White wine; Cream;
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