Slow Cooker Creamy Chicken and Mushroom Casserole

• 2 lbs boneless, skinless chicken thighs
• 12 oz white mushrooms, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 1 cup low sodium chicken broth
• 1 cup heavy cream
• 3 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Pat chicken thighs dry and season both sides generously with salt and pepper.
2. In a medium skillet over medium heat, melt butter. Add chopped onion and garlic, sautéing until translucent and fragrant, about 3 minutes.
3. Add sliced mushrooms and diced carrots to the skillet. Cook until mushrooms release moisture and start to brown, about 5 minutes.
4. Sprinkle flour over the vegetables in the skillet and stir to coat evenly. Slowly pour in chicken broth while stirring continuously to avoid lumps. Cook until the sauce thickens slightly, about 2-3 minutes.
5. Transfer the mushroom and vegetable sauce mixture to the slow cooker. Place the seasoned chicken thighs on top.
6. Pour heavy cream over the chicken and sprinkle dried thyme and rosemary. Stir gently to combine, taking care not to break the chicken pieces.
7. Cover and cook on low heat for 4 hours until chicken is tender and cooked through.
8. Before serving, give the casserole a gentle stir to incorporate the sauce. Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley.

Chef tips

• For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less thick and creamy.
• Use boneless, skinless chicken thighs for more tender, juicy meat that won’t dry out in the slow cooker.
• If you don’t have fresh parsley, dried parsley or chopped chives can be used as a garnish instead.
• Avoid lifting the slow cooker lid during cooking to maintain consistent temperature and reduce cook time.