Slow Cooker Chicken & Mushrooms

Slow Cooker Chicken & Mushrooms

Need to feed a lot of people, this may work! This recipe was originally called Herbed Chicken and Mushrooms, why? I have no idea! I changed it to Chicken & Mushroom for obvious reasons. This is a 2 step process here. This sounds really good!
Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 1/2 kilos chicken thighs, and legs if you want, quarters would be perfect!
  • 5 cups fresh mushrooms, sliced, think King Oyster, Shiitake, and Straw
  • 1 onion, cut into wedges
  • 1/2 cup carrot, shredded
  • 1 red bell pepper, diced
  • 1 cup chicken broth
  • 1 teaspoon dried thyme, (should be increased to 1 tablespoon)
  • 1/2 teaspoon dried basil, (should be increased to 1 tablespoon)
  • 4 cloves garlic, smashed and minced
  • salt and pepper, to taste
  • olive oil

Instructions
 

  • Remove the skins from the thighs and or legs.
  • in a large skillet brown, not cook, the chicken pieces in hot oil until well browned, set chicken aside. In your slow cooker add the mushrooms, onion, carrot, garlic, and bell pepper, stir to combine. Pour broth over mushroom mixture in cooker. Sprinkle with thyme, basil, and season with sale and pepper to your liking. Add chicken pieces to the slow cooker.
  • Cover and cook on Low setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.

Notes

Chicken will run 56 Baht/kilo when buying quarters. Cut the quarters yourself, pull off the skin, trim excess fat. Easily under $1 per serving.
Adapted from an internet recipe.

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