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Crock Pot Chicken Stew With Mushrooms

By Chef #258528 Joanne on August 28, 2007

Photo by yogiclarebear

6 Reviews

Prep Time: 20 mins
Total Time: 3 hrs 20 mins
Servings: 4

Photo by yogiclarebear

About This Recipe

"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!!"

Ingredients

12 ounces of fresh sliced mushrooms
1 large onion, sliced
2 garlic cloves, minced
salt and pepper
8 boneless skinless chicken thighs
1/2 cup chicken stock or 1/2 cup broth
1 (6 ounce) cans tomato paste
1/2 cup merlot or 1/2 other dry wine
2 tablespoons quick-cooking tapioca
1 teaspoon dried thyme

Directions

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.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (373 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 304.6
Calories from Fat 56: 18%

Amount Per Serving: %
Total Fat 6.3g: 9%
Saturated Fat 1.5g: 7%
Cholesterol 115.4mg: 38%
Sugars 15.0 g
Sodium 550.4mg: 22%
Total Carbohydrate 25.3g: 8%
Dietary Fiber 3.4g: 13%
Sugars 15.0 g: 60%
Protein 32.9g: 65%

Reviews

"This is a nice slow cooker chicken dish. Loved the addition of the mushrooms and added a bit more than the recipe called for because DH requested it. I did not have the tapioca and I started to thicken the sauce with a cornstarch/water slurry, but decided not to as I didn't want to change the flavor of the tomato sauce. Since I was serving this dish with rice, I left the sauce just as it was. Made for Spring PAC, April, 2013."

By Nancy's Pantry on April 16, 2013 | 1380762
"I was looking for a merlot recipe and this sounded great, I did not have chicken so I used 6 big pork chops and I also did not have tapioca so I thickened at the end with 1/4 cup milk & 2 Tbl spoons flour, everything else I followed to a T. Served over Farfalle pasta and it was amazing good! cant wait to try it with chicken or beef too! thanks, Allie"

By Allie in Cali on January 08, 2010 | 1025503
"I used Merlot and thought the wine overpowered the dish. I did increase the garlic and added a little more chicken broth."

By Ck2plz on April 20, 2009 | 853538
"I made this for a potluck after a cold day of skiing. It was a big hit! I got lots of compliments on it. I've made it for myself twice since. I left out the wine for the potluck, but intend to try putting it in soon. Excellent!"

By Chef #513071 Chris on February 03, 2009 | 802889
"Fantastic! I used vegetable broth rather than chicken stock. I used maybe two + cups and more more wine and tapioca just because I was going to leave the pot for more than 7 hrs on high and I was worried that it would get too dry. The flavors married and the result was a fantastic meal. I served it couscous. Even my DH that does not like chicken loved it! Thank you very much"

By Chef h&h on September 09, 2008 | 704392
"Joanne, this was just delish. I used 1 pound of boneless skinless chicken breasts. I used a generic red cooking wine, and it was a little sweet, so I will find something more dry next time. DH and I have been enjoying the leftovers this week. Thank you, this is going in my "permanent" book!"

By yogiclarebear on December 04, 2007 | 528044