445 minutes
Indulge in a heartwarming bowl of this rustic chicken and vegetable stew. Perfect for those seeking a comforting meal that is both flavorful and low in fat. Let your slow cooker simplify the process and infuse the dish with depth of flavor.
0 knob
tablespoons
Large Onion, finely chopped
each
Flour
tablespoons
Chicken Thigh Fillets, boneless, skinless
0 oz
Garlic Clove, crushed
each
Baby New Potatoes, halved
0 oz
Celery Sticks, diced
each
Carrots, diced
0 oz
Mushrooms, quartered
0 oz
Dried Porcini Mushrooms, soaked in boiling water
0 oz
Chicken Stock, low-salt, prepared from stock cubes
0.25 fluid ounces
teaspoons
each
1. Onion Sauté
In a large frying pan, melt the butter with the rapeseed or olive oil over medium heat. Add the chopped onion and cook for 8-10 minutes until softened and beginning to take on a golden hue.
2. Chicken Coating
Place the flour in a bowl with a pinch of salt and pepper, and coat the chicken thigh fillets evenly.
3. Chicken and Garlic Browning
Introduce the crushed garlic to the pan with the onions and add the coated chicken. Cook for another 4-5 minutes until the chicken shows signs of browning.
4. Slow Cooker Assembly
Transfer the sautéed onion, garlic, and browned chicken into your slow cooker. Add the halved baby new potatoes, diced celery, diced carrots, quartered mushrooms, soaked porcini mushrooms with their liquid, chicken stock, Dijon mustard, and bay leaves to the pot. Stir well to combine.
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