Go Back
Rustic French Chicken and Mushroom Stew
Print Recipe Pin Recipe
Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 8 ounces cremini mushrooms, sliced
  • 3 medium carrots, peeled and sliced
  • 2 medium potatoes, cubed
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • 4 cups low-sodium chicken broth
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker.
  • Add the sliced mushrooms, carrots, potatoes, onion, and garlic on top of the chicken.
  • Sprinkle the dried thyme over the ingredients, add the bay leaf, and pour the chicken broth into the slow cooker.
  • Season with salt and black pepper, then stir gently to combine everything.
  • Cover and cook on low for 6 to 7 hours until the chicken is tender and the vegetables are soft.
  • Remove the bay leaf, then shred the chicken lightly with two forks or leave the thighs whole.
  • Stir in the chopped parsley just before serving.

Notes

Use chicken thighs instead of breasts for better texture after long cooking. If the broth tastes light, add an extra pinch of thyme at the end. Leftovers store well in the fridge for three days and reheat easily on the stovetop with a splash of broth to loosen the vegetables.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Knife, Cutting Board