Name: Slow Cooker Chicken and Mushroom Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 4
Cuisine: American
Ingredients: 1 ½ pounds chicken thighs (boneless, skinless); 1 pound mushrooms (button or cremini), sliced; 1 medium onion, diced; 3 garlic cloves, minced; 2 cups chicken broth; 1 cup heavy cream; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 tablespoons all-purpose flour; 1 teaspoon dried thyme; ½ teaspoon rosemary; Salt and pepper to taste; Fresh parsley for garnish

This Slow Cooker Chicken and Mushroom Stew is a comforting and hearty dish perfect for cozy evenings. Tender chicken, earthy mushrooms, and aromatic vegetables simmer together in a flavorful broth, creating a rich, savory meal that warms the soul. It’s an easy, hands-off recipe that’s packed with protein and nutrients, making it ideal for busy days. Pair it with crusty bread or serve over mashed potatoes or rice for a complete, satisfying dinner. This stew’s depth of flavor comes from its slow cooking, allowing the ingredients to meld beautifully. A must-try recipe for cold-weather comfort food lovers!

Recipe Tips and Tricks:

Sear Chicken: Browning the chicken before slow cooking enhances flavor.
Use Fresh Herbs: For more aroma, add fresh rosemary or thyme.
Thicken Sauce: Stir in a cornstarch slurry if you prefer a thicker stew.
Vegetable Swaps: Add carrots, parsnips, or celery for extra nutrition.
Storage: Store leftovers in the fridge for up to 3 days or freeze for 3 months.

Yield: 4 servings

Slow Cooker Chicken and Mushroom Stew

Rich, savory chicken and mushroom stew in a slow cooker—perfect comfort food for chilly evenings or family dinners.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

1 ½ pounds chicken thighs (boneless, skinless)
1 pound mushrooms (button or cremini), sliced
1 medium onion, diced
3 garlic cloves, minced
2 cups chicken broth
1 cup heavy cream
1 tablespoon olive oil
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 teaspoon dried thyme
½ teaspoon rosemary
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Prepare Ingredients: Pat chicken dry and season with salt and pepper.
Sear Chicken: In a skillet, heat olive oil over medium heat and sear chicken until golden brown. Transfer to the slow cooker.
Sauté Vegetables: In the same skillet, melt butter and sauté onions and garlic until softened. Add mushrooms and cook for 5 minutes. Sprinkle flour over the vegetables, stir well, and cook for 1 minute.
Combine Ingredients: Add the mushroom mixture to the slow cooker. Pour in chicken broth, thyme, and rosemary.
Slow Cook: Cook on low for 6 hours or until chicken is tender.
Add Cream: Stir in heavy cream 20 minutes before serving, allowing it to warm through. Adjust seasoning.
Serve: Garnish with fresh parsley and serve hot.

Notes

For dairy-free, substitute coconut cream for heavy cream.
Pair with crusty bread, rice, or mashed potatoes for a complete meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 691Total Fat 52gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 27gCholesterol 295mgSodium 852mgCarbohydrates 15gFiber 3gSugar 6gProtein 46g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.