Delicious and Tender Slow Cooker Chicken Parisienne Recipe

Indulge in the flavors of France with this scrumptious Slow Cooker Chicken Parisienne recipe. This dish features tender chicken thighs cooked in a creamy white wine and mushroom sauce. The slow cooker takes care of all the hard work, creating a melt-in-your-mouth texture and a rich, savory taste. With just a few simple ingredients, you can enjoy an authentic French meal without spending hours in the kitchen. Serve this dish with a crusty baguette or over a bed of fluffy mashed potatoes for a delightful dinner that will transport you to the streets of Paris.

Ingredients

• 4 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup dry white wine
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon cornstarch
• 2 tablespoons chopped fresh parsley, for garnish

Directions

1. Season the chicken thighs with salt and pepper on both sides.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Add the chicken thighs, skin side down, and cook until golden brown, about 4-5 minutes per side.
4. Transfer the chicken thighs to the slow cooker.
5. In the same skillet, add the sliced mushrooms and minced garlic. Cook until the mushrooms are golden brown and any liquid has evaporated.
6. Transfer the mushrooms and garlic to the slow cooker.
7. In a medium bowl, whisk together the chicken broth, white wine, heavy cream, Dijon mustard, and cornstarch.
8. Pour the mixture over the chicken and mushrooms in the slow cooker.
9. Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and tender.
10. Once the chicken is cooked, remove it from the slow cooker and tent it with foil to keep warm.
11. Pour the sauce from the slow cooker into a saucepan and bring to a simmer over medium heat.
12. Cook the sauce for about 5 minutes, or until it thickens.
13. Serve the chicken with the sauce drizzled on top and garnish with chopped fresh parsley.

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