Although I am saddened by the passing of summer, I herald the fall and winter comfort foods of thick soups and stews.
Slow Cooker Chicken with Mushrooms creates tender moist chicken with a mushroom sauce that is delightful over rice (see Easy Steamed Rice below). Serve it with a green salad and Apple Crisp….perfect for a fall supper.
Slow Cooker Chicken with Mushrooms
Print recipe| Serves | 4 - 6 |
| Inspiration | Canadian Living - Slow Cooker Collection |
Ingredients
- 1 Tbsp olive oil
- 8 - 10 skinless, bone-in chicken thighs
- 3 Cups medium sized cremini or white mushrooms (sliced)
- 1 Large onion (medium chop)
- 2 Cloves garlic (minced)
- 1 Tsp dried thyme
- 1 Tsp salt
- 1/8 Tsp freshly ground pepper
- 1 cup unsalted chicken broth
- 1 Tbsp Dijon or your favourite mustard
- 1/4 cup all purpose flour
- 2 Tbsp softened butter
Garnish (Optional)
- dried or fresh parsley
Directions
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Remove the skin from the chicken thighs. In a large frying pan, heat the oil over medium-high heat. Brown the chicken in batches if necessary. Transfer to the slow cooker.  | |
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Saute the mushrooms, garlic, onion, thyme, salt and pepper until the mushrooms are golden and no liquid remains, about 8 minutes. Add to the slow cooker.  | |
| Add the chicken broth to the frying pan. Bring to a boil and scrape up any brown bits. Add to the slow cooker. | |
| Cover the slow cooker. Cook on low for about 4 hours. The juices of the chicken should run clear when pierced. Place the flour on a small plate and work in the softened butter. Add the butter flour mixture to the cooker. Stir well and continue to cook on high for another 15 minutes. | |
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Garnish with parsley and serve with steamed rice and a nice green salad. | |
Easy Steamed Rice
| Serves | 2 |
Ingredients
- 1/2 cup uncooked rice (makes 1 cup of cooked rice)
- 1/2 Tsp salt
- 3 - 4 Cups of water or chicken, beef or vegetable broth
Directions
| Bring the water and salt to a rolling boil. Add the rice and stir it to prevent it from sticking to the bottom. Cook the rice in the boiling water for 10 minutes. | |
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Drain the rice into a strainer and then fill the bottom of the saucepan that you just used with about 2 - 3 inches of water. Place the strainer on the saucepan (ensure that the rice is not sitting in water. Cover the strainer and bring the water to a boil (steaming the rice). Cook for at least 20 minutes, but can continue to steam it until it is ready to be eaten. To increase the number of servings, just add more rice to the boiling water and follow the other steps.  | |
| Variation 1 | |
| I will often cook some onions and mushrooms in a small frying pan and add them to to the cooked rice before serving. Sometimes I just add a tablespoon of butter to the rice and stir it in. | |
| Variation 2 | |
| If you would like to cook brown rice, increase the initial cook time in the water from 10 to 14 minutes and then steam it until it is tender. | |
| Variation 3 | |
| Cook the rice in chicken, beef or vegetable broth instead of water for the first 10 minutes and then steam over water as described above. | |