Slow Cooker Creamy Chicken and Mushroom Comfort Stew

• 2 pounds boneless, skinless chicken thighs, cut into chunks
• 12 ounces cremini mushrooms, sliced
• 3 medium carrots, peeled and sliced into rounds
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet over medium heat, warm olive oil. Add the chopped onion and sauté for 3-4 minutes until translucent.
2. Add minced garlic and sliced mushrooms to the skillet and cook, stirring occasionally, until the mushrooms are softened and slightly browned, about 5-6 minutes.
3. Transfer the cooked onion, garlic, and mushrooms to the slow cooker. Add the chicken chunks and sliced carrots on top.
4. In a small bowl, whisk together chicken broth, heavy cream, flour, thyme, rosemary, salt, and pepper until smooth.
5. Pour the cream mixture evenly over the ingredients in the slow cooker.
6. Cover and cook on low for 4 hours, or until the chicken is tender and the sauce has thickened nicely.
7. After cooking, stir the stew gently, taste and adjust seasoning if needed.
8. Serve hot, garnished with freshly chopped parsley. Enjoy with crusty bread or over mashed potatoes for extra comfort.

Chef tips

• If you prefer a thicker stew, stir in an additional tablespoon of flour mixed with a bit of cold water during the last 30 minutes of cooking.
• For a lighter version, substitute heavy cream with half-and-half, but the stew will be less rich and creamy.
• Use boneless, skinless chicken thighs for tender, juicy meat that stays moist during slow cooking; chicken breasts can become dry.
• You can add diced potatoes or parsnips for more texture, but adjust cooking time slightly as root vegetables may take longer to soften.