Rich Chicken Stew

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)


  1. 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. 
  2. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. 
  3. Add broth, carrots, thyme and bay leaves; bring to a boil.
  4. 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.
  5. With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. 
  6. 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.
  7. 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. 
  8. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper.
  9. Just before serving, stir in peas and cilantro.
*To make ahead, make through step 8 and then refrigerate. Stir in peas and cilantro after reheating.


Chef E said...

The post below with eggs and pasta and now this are great! I am hungry and I just ate a late lunch!

Leslie said...

Too much cream? Who knew? lol

Ivy said...

The dish sounds wonderful and delicious. If you left out the cream or used low fat, I would call it a healthy dish, as well.

Ivy said...

Thank you for commenting at my post and I am terribly sorry that accidentally I sent it to spam and cannot retrieve it. Hope you'll leave your comment again.

grace said...

i'm thinking this might yield one of the most flavorful broths ever, and i'm always game to try new slow-cooker recipes. looks wonderful!

Conor @ Hold the Beef said...

I have just pulled my ugg boots out of their summer retirement so this type of dish is right on the money at the moment! I really need to buy myself a slow cooker this year.

Bren said...

hey you lovely strangers! I'm not a fan of slow cookers but I love the components of this dish! and, the 1st pic is mouth-watering. Love the cream element the most! aahyumazing! yeah, i think i just made that word up.

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