This is a great slow-cooker recipe for ya. We added a bit more cream than the original recipe called for - actually a bit too much (who knew there was such a thing!?). Even after an hour of digesting our tummies were still rebelling. The amount below is what I suggest (less than we used). It still tasted good going down, just not exactly a healthy one when you almost double the cream amount. =) It is a bit more involved than the usual slow-cooker, just because you have to do some extra steps after the slow-cooker cooking part is over. Still not too bad, you just may want to do it on a weekend or a day you're not working. Modified from Eating Well. Takes about 40 minutes of active time, a little over 5 hrs total time. On a cooler day like today, this would make a great, comforting, beat the Monday blues meal.
- 1 pound mushrooms, stems trimmed, caps wiped clean
- 1/2 cup finely chopped shallots, (2 large)
- 2 teaspoons extra-virgin olive oil
- 1/2 cup water, divided
- 4 cups reduced-sodium chicken broth
- 1 cup thinly sliced carrots, (2 large)
- 1 teaspoon dried thyme leaves
- 2 bay leaves
- 2 to 2.25 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
- 2 1/4-inch-thick lemon slices, (including peel), seeded
- 1/2 teaspoon freshly grated lemon zest
- 2 tablespoons cornstarch
- 1/4 cup plus 1-2 tbsp (add the extra tablespoons to taste) whipping cream
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1 1/2 cups frozen green peas, rinsed under cold water to thaw
- 1/2 cup chopped fresh cilantro (or parsley)
- Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes.
- Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes.
- Add broth, carrots, thyme and bay leaves; bring to a boil.
- Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
- With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices.
- Skim out any fat pieces and pour the liquid into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.
- Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling.
- Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper.
- Just before serving, stir in peas and cilantro.