Slow Cooker Creamy Mushroom Chicken Stew

A Canadian Living recipe.

• Ready In: 6 hrs 10 mins
• Serves: 6

Ingredients

• 12  boneless skinless chicken thighs or 6  boneless chicken breasts, cut in pieces
• 12  ounces white button mushrooms, halved
• 1  onion, finely chopped
• 2  garlic cloves, minced
• 1 (14 g) package  dried  chanterelle mushrooms
• 1⁄2 teaspoon dried tarragon or 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  cup  sodium-reduced chicken broth
• 1⁄2 cup white wine
• 1  tablespoon Dijon mustard
• 1⁄4 cup all-purpose flour
• 1⁄4 cup  chopped fresh parsley
• 1⁄4 cup  10% cream
• 2  teaspoons white wine vinegar

Directions

1. In slow cooker, combine white mushrooms, onion, garlic, chanterelles, tarragon, salt and pepper. Top with chicken.
2. Whisk together broth, wine and Dijon; pour over chicken. Cover and cook on low, 6 to 8 hours.
3. 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.