September 5, 2015
4 hrs 15 mins
1kg skinless chicken thigh fillets
2 tbsp plain flour
1 tbsp butter
1 onion, chopped
2 cloves garlic, minced
250g button mushrooms, chunky cut
1/4 tsp dried thyme
1/4 tsp dried tarragon
Salt and pepper
1/2 cup white wine
1/2 cup chicken stock
150ml cooking cream
1 tbsp cornflour + 2tsp water
1Place chicken thighs and flour into a clean plastic freezer bag and secure tightly (leaving air in bag) and shake to flour chicken pieces.
3Sear floured chicken in butter until sealed and slightly browned. I did this in my searing slow cooker, or you can do it on the stove top. Transfer sealed chicken to slow cooker.
5Add onion, mushroom, garlic, thyme, tarragon, S&P to slow cooker.
6Combine stock and wine and pour over.
7Cover and cook on low for 4-5hrs approx.
9Prior to serving, remove chicken with slotted spoon and set aside.
10Mix cornflour with 2 tsp water to form smooth liquid.
11Return searing slow cooker to hotplate (or transfer sauce to saucepan on stove) and add cream.
12Add cornflour mix and stir over heat for approx 5mins until nice thick sauce consistency is achieved.
14Serve chicken with sauce poured over.
16Serve on brown rice or on creamy mashed potato, with steamed vegetables.
Submitted by Paulene Christie
January 22, 2021
You can use either – whatever you prefer 🙂
January 20, 2021
Nice and easy recipe. It looked like you were using chicken tenders in the video, not chicken thigh fillets.
January 18, 2021
AMAZING!! Devoured by all. So tasty, highly recommend this recipe. My husband enjoyed drinking the rest of the wine lol 😂 5 out of 5 stars ⭐️
Made tis tonight after seeing this in my FB feed. It was AMAZING!!! I The smell through my house was Devine!! It was devoured by all!! Highly recommend!
July 9, 2019
This was delicious, was sad I hadn’t made more. Differences where I coated the chicken in a crushed stock cube instead of the flour and fried and I also added fried bacon an hour before finishing. Also put everything in together including the cream rather than onto the stove top at the end. Will definitely make again but will double recipe so there’s leftovers.
July 4, 2018
Ok people- make this and your family will be very very happy. It is so tender and delicious. The only thing I had to do was add quite a bit of salt and pepper. Otherwise it was one of the best crockpot recipes I have ever made. I used a Pinot Grigio- so good! Thank you for sharing!
September 6, 2016
According to a quick Google search:
Just use your choice of the following herbs in an amount equal to that which is called for in your recipe:
To substitute dried tarragon with fennel seed or anise seed, use one pinch for each teaspoon of tarragon the recipes specifies.
Hi, I have no tarragon, any suggestions for anything else please?
August 29, 2016
The video: https://www.youtube.com/watch?v=Gc2eA9Kw-1w
REALLY!!! My first person I came across who saw my video on the plane :))
August 28, 2016
This is the recipe that drew me to this site. I saw it featured on a flight from Australia to New Zealand. I love love love this recipe.
March 5, 2016
So pleased you loved it 🙂
March 4, 2016
An absolutely amazing recipe !!! So tasty and easy ! Will be a regular in my house !! Thank you so much
March 2, 2016
It’s a special type of cream that resists splitting when cooked on heat.
It’s beside the regular thickened cream in my supermarket 🙂
March 1, 2016
Just what is cooking cream?
February 14, 2016
You can see it here in this step in recipe above >> “Return searing slow cooker to hotplate (or transfer sauce to saucepan on stove) and add cream”
February 13, 2016
Looks amazing but when do you add the cream???
November 17, 2015
This is so good. Now on my meal planner! Even young grandchildren loved it. Total silence whilst they ate – means they throughly enjoyed it.
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