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.
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.
