Be sure to use bone-in chicken thighs as they are more flavourful than breast meat and stay moist and tender during cooking.
- Prep time 10 minutes
- Total time 6 hours & 30 minutes
Ingredients
Method
In slow cooker, combine button mushrooms, shallots, chanterelle mushrooms, thyme, salt and pepper; arrange chicken over top. Whisk together broth, wine and mustard; pour over chicken. Cover and cook on low until juices run clear when thickest part is pierced, 6 to 8 hours.
Whisk together cornstarch, cream and vinegar until smooth; pour into slow cooker. Cover and cook on high until thickened, about 15 minutes. Garnish with tarragon. Serve with steamed rice or mashed potatoes.
Makes 4 to 6 servings.
Nutritional facts Per serving each of 6 servings: about
- Fibre 2 g
- Sodium 710 mg
- Sugars 3 g
- Protein 34 g
- Calories 262
- Total fat 8 g
- Potassium 660 mg
- Cholesterol 152 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
%RDI
- Iron 20
- Folate 9
- Calcium 5
- Vitamin A 4
- Vitamin C 2
