Ingredients
Scale
- 2½ lb boneless, skinless chicken thighs, fully thawed
- 12 oz mushrooms, sliced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 6 garlic cloves, minced
- ¾ cup low-sodium chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary, crushed
- ¾ teaspoon fine salt, divided, plus more to taste
- ½ teaspoon black pepper
- ¾ cup heavy cream
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional
- 1 teaspoon lemon juice, optional
- 2 tablespoons chopped parsley, optional
Instructions
- Season chicken with ½ teaspoon salt and pepper. Place in a suitably sized slow cooker.
- Heat oil and butter in a skillet. Cook mushrooms for 6–8 minutes until moisture reduces and browning begins. Add onion and remaining salt for 3–4 minutes. Add garlic for 30 seconds.
- Add broth and scrape the pan. Pour mixture over chicken and add herbs.
- Cover and cook on LOW for 4–5 hours or HIGH for approximately 2–3 hours, checking that the thickest thighs reach at least 165°F and are tender.
- Stir in cream and optional slurry. Heat on HIGH for approximately 20–30 minutes until hot and thickened. If needed, finish sauce gently in a saucepan while keeping the chicken covered.
- Taste, adjust seasoning, add optional lemon juice and parsley, and serve with your chosen side.
Notes
- Times vary with the cooker and chicken size; use a food thermometer.
- Add dairy near the end and avoid vigorous boiling.
- Sides are separate from the main recipe.
- Nutrition has not been calculated. The formula contains dairy.