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Slow Cooker Chicken and Mushroom Stew
Kathie Clane

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.
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Prep Time 15 minutes
Cook Time 6 hours
Additional Time 10 minutes
Total Time 6 hours 25 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: American
Calories: 691
Ingredients Method Notes

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

Method
 

  1. Prepare Ingredients: Pat chicken dry and season with salt and pepper.
  2. Sear Chicken: In a skillet, heat olive oil over medium heat and sear chicken until golden brown. Transfer to the slow cooker.
  3. 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.
  4. Combine Ingredients: Add the mushroom mixture to the slow cooker. Pour in chicken broth, thyme, and rosemary.
  5. Slow Cook: Cook on low for 6 hours or until chicken is tender.
  6. Add Cream: Stir in heavy cream 20 minutes before serving, allowing it to warm through. Adjust seasoning.
  7. 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.