SLOW COOKER CHICKEN AND MUSHROOM STEW
This delicious chicken and mushroom stew is easy to make, flexible, and with layers of flavor it has a real comfort food richness but with a little zing! We do not add salt to this dish. We find it gets enough from the chicken stock and the soups and adding extra can overdo it. It can always be added to taste when you serve. We like it on brown rice or noodles but baked or mashed potato works well too.
Provided by Al G
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h35m
Yield 6
Number Of Ingredients 18
Steps:
- Mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper until slightly tender, 5 to 10 minutes. Add chorizo sausage and garlic; cook and stir until sausage is cooked, about 5 minutes. Transfer mixture to a slow cooker and top with mushrooms.
- Cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. Transfer chicken to the slow cooker.
- Pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour all the liquid and brown bits into slow cooker.
- Mix cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker.
- Cook on High for 2 hours; reduce setting to Low and cook for 4 more hours.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 23.7 g, Cholesterol 115.1 mg, Fat 37.3 g, Fiber 2.4 g, Protein 31 g, SaturatedFat 14 g, Sodium 1577.1 mg, Sugar 4.1 g
SLOW COOKER CREAMY MUSHROOM CHICKEN STEW
Make and share this Slow Cooker Creamy Mushroom Chicken Stew recipe from Food.com.
Provided by Semra22
Categories Chicken
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In slow cooker, combine white mushrooms, onion, garlic, chanterelles, tarragon, salt and pepper. Top with chicken.
- Whisk together broth, wine and Dijon; pour over chicken. Cover and cook on low, 6 to 8 hours.
- Whisk flour with 1 cup of cooled cooking liquid until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes. Stir in parsley, cream and vinegar.
Nutrition Facts : Calories 243.9, Fat 7.2, SaturatedFat 2.2, Cholesterol 118.3, Sodium 379, Carbohydrate 9.5, Fiber 1.3, Sugar 2.3, Protein 31.1
ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, vegetable oil, white mushroom, medium yellow onion, garlic, unsalted butter, Yukon Gold potatoes, large carrot, celery, all purpose flour, dry white wine, chicken stock, McCormick® Poultry Seasoning, frozen peas, heavy cream
Provided by McCormick
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Season the chicken with salt and pepper.
- Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
- Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
- Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
- Stir in the cream and season with more salt to taste.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 49 grams, Sugar 7 grams
CROCK POT CHICKEN STEW WITH MUSHROOMS
I attended a cooking class and the chef prepared this at home since it was a crock pot recipe but showed us how to prepare the meal during our class. It is a meal I prepare often. When our son and his wife come for dinner she always requests chicken stew. I serve it with polenta. The gravy is awesome!!
Provided by jrbennett
Categories Stew
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the muhrooms, onion and garlic in the insert of a slow cooker.
- Season generously with salt and pepper and stir to combine.
- Season chicken generously with salt and pepper and place in the insert on top of the vegetables.
- In a small bowl, combine the chicken broth, tomato paste, wine, tapioca,thyme 1/4 teasoon salt and 1/4 teaspoon pepper.Pour over chicken and vegetables in the insert.
- Cover and cook 3 to 4 hours on high or 7 to 8 hours on low.
CHICKEN MUSHROOM STEW
The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly. -Kenny Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining oil until crisp-tender; add garlic; cook 1 minute longer. , Place in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.
Nutrition Facts : Calories 237 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 82mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
CREAMY HOMEMADE CHICKEN STEW
The slow cooker allows the vegetables and chicken to all meld the flavors together and have a thick, creamy texture to the liquid. It takes a while but is well worth the wait.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h15m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 65.2 g, Cholesterol 106.5 mg, Fat 14.3 g, Fiber 8.5 g, Protein 43.5 g, SaturatedFat 4.5 g, Sodium 834.5 mg, Sugar 18.4 g
SLOW-COOKER DIJON CHICKEN WITH BARLEY AND MUSHROOMS
This glossy, risottolike dish is inspired by the French bistro classic of chicken in tarragon-mustard sauce. Here, those flavors are transformed into a whole-grain, one-pot weeknight meal: The barley, mushrooms and chicken cook together first, then just before eating, finish with a bag of frozen peas and a tangy mixture of crème fraîche (or sour cream) and Dijon. Make the dish vegetarian by omitting the chicken and using your favorite vegetable broth, but add about ½ cup more liquid, to substitute for the chicken juices.
Provided by Sarah DiGregorio
Categories dinner, grains and rice, poultry, main course
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
- At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
- In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.
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