Recipe from Ruled.Me
The easiest way to get dinner on the table is to throw everything into your slow cooker and forget about it for a few hours. That’s the basis of this herb chicken and mushroom stew recipe. It’s minimal work but big on convenience and flavors.
Ingredients
- 24 ounces whole white button mushrooms
- 1 pound raw chicken tenders
- 3 cloves garlic, minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 2 whole bay leaves
- 1 cup chicken broth
- Salt and pepper to taste
- 2 tablespoons butter
- ¼ cup heavy whipping cream
- 8 slices bacon, cooked and chopped
- ¼ cup chopped fresh parsley
How to Make It
- Wash all of the mushrooms. I like to take the stems off of the larger ones, but I also include them. Cut all of the chicken tenders into bite size pieces.
- Place the mushrooms into the slow cooker.
- Add the chicken, basil, oregano, thyme, garlic, bay leaves, and chicken broth. Season well with salt and pepper. Cover and cook for 3-4 hours on the low setting.
- Mix in the two tablespoons of butter, and heavy whipping cream. Taste and add additional salt and pepper if needed.
- Serve with crumbled bacon and parsley.
This makes a total of 5 (1-cup) servings of Herb Chicken and Mushroom Stew. Each serving comes out to be 297.2 Calories, 17.5g Fats, 4.42g Net Carbs, and 29.99g Protein.
