Slow Cooker Chicken Burgundy Stew PT300M https://img2.recipesrun.com/201907/2019/0731/ac/8/213247/original.jpg 6 servings Ingredients: Creamy butter mashed potatoes Chopped fresh Italian (flat-leaf) parsley, if desired 2 tablespoons Water 2 tablespoons All-purpose flour 1 Bay leaf 1 teaspoon Dried thyme leaves 2 cups Chicken broth 1/2 cup Dry white wine 1 tablespoon Chopped garlic 1 package Cremini mushrooms, quartered 2 cups Sliced carrots 1 Medium onion, coarsely chopped 3 tablespoons Butter 1/4 teaspoon Pepper 1/2 teaspoon Salt 1 package Boneless skinless chicken breasts 6 slices Bacon, chopped
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Slow Cooker Chicken Burgundy Stew

Need a slow-cooker chicken recipe that’s something special? This hearty, warming stew fits the bill with its earthy, French-country-cooking-inspired flavors, including bacon, flavorful vegetables, chicken and a combination of broth and wine. Whether you’re having company over or just want to elevate your weeknight meal a bit, serve this impressive meal with crusty bread.
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    Sponsored Links

    Slow Cooker Chicken Burgundy Stew

    Need a slow-cooker chicken recipe that’s something special? This hearty, warming stew fits the bill with its earthy, French-country-cooking-inspired flavors, including bacon, flavorful vegetables, chicken and a combination of broth and wine. Whether you’re having company over or just want to elevate your weeknight meal a bit, serve this impressive meal with crusty bread.
    Read More
    Method
    Ingredients
      • Creamy butter mashed potatoes
      • Chopped fresh Italian (flat-leaf) parsley, if desired
      • 2 tablespoons Water
      • 2 tablespoons All-purpose flour
      • 1 Bay leaf
      • 1 teaspoon Dried thyme leaves
      • 2 cups Chicken broth
      • 1/2 cup Dry white wine
      • 1 tablespoon Chopped garlic
      • 1 package Cremini mushrooms, quartered
      • 2 cups Sliced carrots
      • 1 Medium onion, coarsely chopped
      • 3 tablespoons Butter
      • 1/4 teaspoon Pepper
      • 1/2 teaspoon Salt
      • 1 package Boneless skinless chicken breasts
      • 6 slices Bacon, chopped
    • Step 1
      In a 5-quart Dutch oven, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, until bacon is browned and crisp. With a slotted spoon, remove bacon to 5- or 6-quart slow cooker.
    • Step 2
      Season chicken with salt and pepper. Add half of the chicken to bacon drippings in Dutch oven; cook 3 to 5 minutes, turning occasionally, until browned. Remove chicken to slow cooker with bacon. Repeat with remaining chicken.
    • Step 3
      Add 1 tablespoon of the butter to Dutch oven; stir in onion, carrots, and mushrooms. Cook 5 to 7 minutes or until onion is tender and mushroom juices have released. Add garlic; cook 30 seconds.
    • Step 4
      Add wine; heat to boiling, scraping the bottom to release any brown bits. Cook 3 to 5 minutes or until wine is reduced by half. Transfer mixture to slow cooker. Stir in chicken broth, thyme, and bay leaf. Cover; cook on Low heat setting 4 to 5 hours or until chicken is cooked through and vegetables are tender.
    • Step 5
      In a small bowl, mix flour and water; stir into the slow cooker. Cover; cook on High heat setting 20 to 25 minutes or until thickened. Stir in remaining 2 tablespoons butter. Discard bay leaf. Garnish with parsley. Serve with mashed potatoes.
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      01 Information
      • Grade easy
      • Serving 6 servings
      • Prep Time 30 Mins
      • Cook Time 270 Mins
      • Total Time 300 Mins
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      02 Ingredients
        • Creamy butter mashed potatoes
        • Chopped fresh Italian (flat-leaf) parsley, if desired
        • 2 tablespoons Water
        • 2 tablespoons All-purpose flour
        • 1 Bay leaf
        • 1 teaspoon Dried thyme leaves
        • 2 cups Chicken broth
        • 1/2 cup Dry white wine
        • 1 tablespoon Chopped garlic
        • 1 package Cremini mushrooms, quartered
        • 2 cups Sliced carrots
        • 1 Medium onion, coarsely chopped
        • 3 tablespoons Butter
        • 1/4 teaspoon Pepper
        • 1/2 teaspoon Salt
        • 1 package Boneless skinless chicken breasts
        • 6 slices Bacon, chopped
      03 Method
      • Step 1
        In a 5-quart Dutch oven, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, until bacon is browned and crisp. With a slotted spoon, remove bacon to 5- or 6-quart slow cooker.
      • Step 2
        Season chicken with salt and pepper. Add half of the chicken to bacon drippings in Dutch oven; cook 3 to 5 minutes, turning occasionally, until browned. Remove chicken to slow cooker with bacon. Repeat with remaining chicken.
      • Step 3
        Add 1 tablespoon of the butter to Dutch oven; stir in onion, carrots, and mushrooms. Cook 5 to 7 minutes or until onion is tender and mushroom juices have released. Add garlic; cook 30 seconds.
      • Step 4
        Add wine; heat to boiling, scraping the bottom to release any brown bits. Cook 3 to 5 minutes or until wine is reduced by half. Transfer mixture to slow cooker. Stir in chicken broth, thyme, and bay leaf. Cover; cook on Low heat setting 4 to 5 hours or until chicken is cooked through and vegetables are tender.
      • Step 5
        In a small bowl, mix flour and water; stir into the slow cooker. Cover; cook on High heat setting 20 to 25 minutes or until thickened. Stir in remaining 2 tablespoons butter. Discard bay leaf. Garnish with parsley. Serve with mashed potatoes.
      05 Author
      lihui lihui
      6 Recipes