Slow Cooker Creamy Mushroom Chicken Stew Food

SLOW-COOKER CHICKEN CASSEROLE

Steps:

• Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
• Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
• Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
• Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.
• Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
• Remove the bay leaves and serve with a little Dijon mustard on the side.

SLOW COOKER CHICKEN AND MUSHROOM STEW

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.

SLOW COOKER CREAMY MUSHROOM CHICKEN STEW

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.

SLOW-COOKER CREAMY MUSHROOM CHICKEN WITH RICE

Steps:

• Directions:.
• 1. Add the chicken to a six-quart or larger slow cooker. Sprinkle the chicken with the salt, pepper, oregano, thyme and garlic. Add the onion and mushrooms on top, then pour in the chicken broth.
• 2. Cover and cook on high for four hours. Don't open the lid during the cooking time.
• 3. When the cooking time is up, remove the chicken thighs and place on a plate. Stir in the sour cream until it dissolves into the broth, then stir in the instant rice. Sprinkle with a touch more oregano if desired. Add the chicken back into the slow cooker. Cover and cook on high for 30 minutes more, or if you use instant brown rice, cook for 45 minutes more instead of 30. Serve and enjoy!
• Copyright 2016 Cooktop Cove.

ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY

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!

CROCK POT CHICKEN STEW WITH MUSHROOMS

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.