Slow Cooker Chicken with Mushrooms
Print recipe| Serves | 4 - 6 |
| Inspiration | Canadian Living - Slow Cooker Collection |
Ingredients
- 1 Tbsp olive oil
- 8 - 10 skinless, bone-in chicken thighs
- 3 Cups medium sized cremini or white mushrooms (sliced)
- 1 Large onion (medium chop)
- 2 Cloves garlic (minced)
- 1 Tsp dried thyme
- 1 Tsp salt
- 1/8 Tsp freshly ground pepper
- 1 cup unsalted chicken broth
- 1 Tbsp Dijon or your favourite mustard
- 1/4 cup all purpose flour
- 2 Tbsp softened butter
Garnish (Optional)
- dried or fresh parsley
Directions
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Remove the skin from the chicken thighs. In a large frying pan, heat the oil over medium-high heat. Brown the chicken in batches if necessary. Transfer to the slow cooker.  | |
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Saute the mushrooms, garlic, onion, thyme, salt and pepper until the mushrooms are golden and no liquid remains, about 8 minutes. Add to the slow cooker.  | |
| Add the chicken broth to the frying pan. Bring to a boil and scrape up any brown bits. Add to the slow cooker. | |
| Cover the slow cooker. Cook on low for about 4 hours. The juices of the chicken should run clear when pierced. Place the flour on a small plate and work in the softened butter. Add the butter flour mixture to the cooker. Stir well and continue to cook on high for another 15 minutes. | |
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Garnish with parsley and serve with steamed rice and a nice green salad.  | |