Slow Cooker Chicken and Mushroom Stew | Better Meal Plans


Slow Cooker Chicken and Mushroom Stew

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Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 40 minutes
Course: Dinner, Lunch, Main Dish
Servings: 6 people
Calories: 327kcal



  • In a skillet cook bacon over medium-high heat until bacon is crisp. Transfer bacon to slow cooker. Add chicken, salt, and pepper to skillet and cook until browned. Transfer chicken to slow cooker with bacon.
  • Add mushrooms and cook 5 minutes, transfer to slow cooker with meat. Add carrots, onions, and garlic and cook until softened. Add vinegar to deglaze and cook until reduced about 2 minutes. Add to slow cooker with other ingredients. 
  • Add broth, mustard, bay leaves, and milk. Cook on LOW for 4 hours. 
  • With 30 minutes before serving, melt butter in a saucepan over medium-high heat until foamy. Add flour, cook, stirring constantly, 1-2 minutes until starting to smell toasty. Using a ladle add 1 cup of the slow cooker broth to the roux and stir to combine, bringing up to a simmer. Pour mixture into slow cooker and cook another 30 minutes to allow the stew to thicken. 
  • Eat as is or serve over your choice of rice! Sprinkle fresh parsley over the top of the stew. 


Calories: 327kcal | Carbohydrates: 13g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 133mg | Sodium: 924mg | Potassium: 661mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3775IU | Vitamin C: 11.9mg | Calcium: 82mg | Iron: 1.8mg
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