Chicken and mushroom stew crockpot

chicken and mushroom stew crockpot
Here is a great chicken and mushroom stew, which is perfect for slow cookers as well – if you are using a slow cooker, you could cook the chicken breast whole and cut it at the end in order to avoid the meat getting dry.


– 1 1/4 pounds boneless, skinless chicken breasts, cut into pieces (leave whole if you are using a slow cooker)
– 1 large chopped onion
– 1 diced carrot
– 1 stick celery, sliced
– 2 minced garlic cloves
– 2 cups of sliced mushrooms
– 1 tsp dried oregano
– 1/4 cup flour
– 1 tsp dried thyme
– 1/4 cup tomato paste
– 1/2 cup red wine
– 3/4 cup chicken broth
If using a slow cocker, start by placing the mushrooms, garlic, carrots, and onions in the slow cooker insert, then place the chicken on top, and finally pour the combined broth, wine, spices, and tomato paste over the chicken and the vegetables. Cook for 6-7 hours on low.

If you are not using a slow cooker, start by browning the mushrooms. You can brown them in a very hot frying pan with very little oil, turning them as soon as they turn deep brown. Set them aside and repeat the same process with the chicken pieces. Transfer the mushrooms and the chicken pieces to a casserole.

Turn the heat down and in the same pan, add some more olive oil, then the chopped onion and cook until they turn golden brown, finally add the minced garlic cloves. Add the flour and keep stirring until the flour changes color, then pour the chicken stock and stir well. Add the red wine and pour the mixture over the chicken pieces and the mushrooms in the casserole. Add the carrots, thyme, and oregano, and cook in the oven at 350 degrees Fahrenheit (180 Celsius) for about an hour.