This slow cooker chicken and mushroom stew is a comforting and hearty dish that is perfect for cold winter nights. The tender chicken, earthy mushrooms, and flavorful broth come together to create a delicious and satisfying meal. With just a few simple ingredients and minimal hands-on time, you can have a warm and comforting stew ready to be enjoyed by the whole family. Serve it with some crusty bread or over a bed of fluffy mashed potatoes for a complete and comforting meal.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 oz cremini mushrooms, sliced
- 1 onion, diced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves of garlic, minced
- 2 cups chicken broth
- 1 cup dry white wine
- 1 cup frozen peas
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
Directions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook until browned on all sides. Transfer the chicken to the slow cooker.
- In the same skillet, add the diced onion, carrots, celery, and mushrooms. Cook until the vegetables are slightly softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth and white wine, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer and cook for 2-3 minutes, until slightly thickened.
- Pour the vegetable mixture over the chicken in the slow cooker. Add the bay leaves, dried thyme, dried rosemary, salt, and black pepper. Stir to combine.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- During the last 30 minutes of cooking, stir in the frozen peas.
- Serve the stew hot with some crusty bread or over a bed of mashed potatoes.
