Slow Cooker Creamy Chicken and Mushroom Stew

• 2 lbs boneless, skinless chicken thighs, trimmed and cut into chunks
• 12 oz white button mushrooms, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups low sodium chicken broth
• 1 cup half-and-half or light cream
• 3 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 medium carrots, peeled and sliced
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken thigh chunks with salt and pepper. Brown the chicken in batches for 3-4 minutes per side until golden but not cooked through. Transfer browned chicken to the slow cooker.
2. In the same skillet, melt butter, then add diced onion, sliced mushrooms, and carrots. Sauté for 5-7 minutes until mushrooms release moisture and onions are translucent. Add the minced garlic and cook for another minute until fragrant.
3. Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes to remove raw flour taste, stirring constantly.
4. Slowly pour in the chicken broth while stirring to create a smooth sauce. Transfer this mixture from the skillet to the slow cooker over the chicken.
5. Add dried thyme and parsley to the slow cooker. Stir gently to combine everything.
6. Cover and cook on low for 4 hours or on high for 2-3 hours, until chicken is tender and cooked through.
7. About 15 minutes before serving, stir in the half-and-half or light cream to create a creamy texture. Taste and adjust seasoning with additional salt and pepper if needed.
8. Serve the creamy chicken and mushroom stew over mashed potatoes, egg noodles, or crusty bread for a complete comforting meal.

Chef tips

• Browning the chicken first deepens flavor but can be skipped for faster prep; cook times may slightly vary.
• For a dairy-free version, substitute half-and-half with full-fat coconut milk and butter with olive oil.
• Use a whisk to mix the flour and broth in the skillet to avoid lumps and create a smooth sauce base.
• Feel free to add chopped fresh parsley at the end for a fresh pop of color and flavor.