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Creamy Mushroom and Thyme Chicken Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 8 ounces white mushrooms, sliced
  • 2 carrots, sliced into rounds
  • 1 yellow onion, diced
  • 2 celery stalks, sliced
  • 2 medium Yukon gold potatoes, cubed
  • 3 garlic cloves, minced
  • 4 sprigs fresh thyme
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Add the sliced mushrooms, carrots, onion, celery, and potatoes on top.
  • Sprinkle the minced garlic, salt, and black pepper over the vegetables. Lay the thyme sprigs on top.
  • Pour the chicken broth over everything. Cover and cook on low for 6 to 7 hours until the chicken is tender and the vegetables are soft.
  • Remove the thyme sprigs. Shred the chicken directly in the slow cooker using two forks.
  • Stir in the heavy cream until the broth turns creamy and uniform. Let it cook for 10 more minutes on low before serving.

Notes

If the broth needs extra body after adding the cream, mash a few potato cubes against the side of the slow cooker and stir them back in. Leftovers reheat well on the stove over low heat with a splash of broth to loosen the texture. Fresh thyme is best here. Dried thyme can be used in a pinch but reduce the amount to one teaspoon.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board