Chicken and mushroom stew

Submitted by Anette W

Chicken and mushroom stew

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Serving: 3
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes


  • 3 chicken Maryland (1 kilo weight)
  • 100g diced bacon
  • 1 onion finely chopped
  • 3 teaspoons minced garlic
  • Sprinkling of dried thyme
  • 1 kilo baby potatoes
  • 350g diced mushroom
  • ¾ cups chicken stock
  • 300g green beans
  • ¼ cup thickened cream


  • Add garlic, mushrooms, onion and thyme to slow cooker. Add stock and potatoes. Place chicken and bacon on top, cover and cook on low for 6 hours (3 hours on high). Quickly place beans on top of the chicken and cook covered on low for 1 hour (30 minutes high). Remove meat and veg to serving dish. Add cream and stir through sauce. Check seasoning and pour over the chicken and veg and serve

Optional method with browning

  • You may wish to brown chicken and bacon. If so brown chicken and bacon then place aside. Saute garlic, mushrooms and onion. Add thyme. Place this mix into slow cooker. Add 1/2 cup stock extra to frypan and boil for 3 minutes, reducing to 2 tbsp. Add to slow cooker with the stock then continue as above.


  • You can use up to 6 chicken maryland pieces keeping the remainder of the recipe the same
  • I add extra garlic when seasoning as I love garlic. If using fresh garlic use 3 cloves instead of 3 tsp

5 thoughts on “Chicken and mushroom stew”

  1. This looks delicious and I am wanting to try it out but I have a question first. Is it a printing error when it says 2 different lots of bacon -( 100 gms & 1 kilo) or is there something I’m missing.?

  2. Great dish! I had to change the potato to sweet potato (no potatoes in the cupboard!), and replaced the cream with a couple of tblsp of full cream powdered milk, and used chicken thighs, but otherwise followed the recipe pretty closely. It was still fine after 9 hours on low.

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