Chicken and mushroom stew
January 17, 2016
- Prep: 15 mins
- Cook: 7 hrs
-
15 mins
7 hrs
7 hrs 15 mins
- Yields: 3 large serves
Directions
1Add 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
1You 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.
Notes
1You can use up to 6 chicken maryland pieces keeping the remainder of the recipe the same
2I add extra garlic when seasoning as I love garlic. If using fresh garlic use 3 cloves instead of 3 tsp
Submitted by Anette W
5 Reviews
Jenny
January 18, 2016
Thank you
Anette Whelan
January 18, 2016
Yes I have had a typo sorry. The 1 kilo diced bacon should read
1 kilo baby potatos
Paulene @ Slow Cooker Central
January 18, 2016
I’ve asked Anette to clarify for you 🙂
Jenny
January 18, 2016
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.?
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Adele
July 12, 2018
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.