Crockpot Chicken and Mushroom Stew
It was -20 in Calgary today. That is just TOO COLD for this Alabama girl. No matter what I do, I can't seem to get warm. Hot tea, blanket, socks...I still needed something more. Cold and snowy winter days call for warm and hearty stew in the crockpot for dinner. Throw all the ingredients in and you have supper ready when you get home from your wintery drive. Love this recipe for Creamy Crockpot Chicken and Mushroom stew. Delicious!
Yield: 6
Creamy Crockpot Chicken and Mushroom Stew
Prep Time:
10 minutes
Cook Time:
6 hours
Total Time:
6 hours 10 minutes
A creamy and hearty chicken and mushroom stew.
Ingredients
- 12 oz button mushrooms, halved
- 14 oz dried chanterelles
- 1 medium onion, diced
- 2 cloves garlic, pressed
- ½ teaspoon tarragon or thyme
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 12 boneless, skinless chicken thighs, trimmed and quartered
- 1 cup chicken broth
- ½ cup white wine
- 1 tablespoon grainy mustard
- ¼ cup all purpose flour
- ¼ cup 10% cream
- 2 teaspoon white wine vinegar
Instructions
- Combine mushrooms, onions, garlic, and spices in your slow cooker. Top with chicken thigh pieces.
- Mix together broth, wine and mustard and pour it over the chicken. Cover and cook on low for 6-8 hours.
- About 20 minutes before you want the dish to be done, whisk flour with 1 cup of the cooking liquid from the slow cooker. Stir into the chicken stew and let cook for about 15 minutes or until thickened. Stir in cream and white wine vinegar right before serving.
Notes
Dewey loved this recipe but I thought it needed something. Next time I would serve it over rice.
Nutrition Information:
Yield:
6Amount Per Serving: Calories: 635Saturated Fat: 4gCholesterol: 302mgSodium: 807mgCarbohydrates: 13gFiber: 3gSugar: 2gProtein: 100g
This looks great.
This looks wonderful and I want to try it - but I have no idea what chanterelles are. 🙂
They're a type of mushroom. At my grocery store they had a dried mushroom section in the produce department with little bags of different kinds of dried mushrooms. Chanterelles are a common kind. If you can't find them, a different kind of dried mushroom (other than plain white mushrooms) would be fine.
Have you tried this with breast meat instead of thigh? Thigh meat has a high fat content and I usually try to cook with breast meat.
Cathie,
I'm sure you could. Just watch to make sure that the breast meat doesn't get too dry.
Great recipe, but I add two diced potatoes which gives the dish more texture.
Hey, do you think you could substitute nonfat Greek yogurt or nonfat sour cream for the cream/vinegar?
Probably. I've never tried it but I don't see why not.
I'm going to try tomorrow. I will let you know the results!
Another question...you are not reconstituting the dried mushrooms, right?
Thanks!
Ok, I used 2% Fage instead of the cream and vinegar and it was delicious, served with egg noodles- was like chicken stroganoff I had in St Petersburg. Thanks for the great recipe!