Slow Cooker Creamy Mushroom Chicken Stew - cooking recipe

Ingredients

12 boneless skinless chicken thighs or 6 boneless chicken breasts, cut in pieces
12 ounces white button mushrooms, halved
1 onion, finely chopped
2 garlic cloves, minced
1 (14 g) package dried chanterelle mushrooms
1/2 teaspoon dried tarragon or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup sodium-reduced chicken broth
1/2 cup white wine
1 tablespoon Dijon mustard
1/4 cup all-purpose flour
1/4 cup chopped fresh parsley
1/4 cup 10% cream
2 teaspoons white wine vinegar

Preparation

In slow cooker, combine white mushrooms, onion, garlic, chanterelles, tarragon, salt and pepper. Top with chicken.
Whisk together broth, wine and Dijon; pour over chicken. Cover and cook on low, 6 to 8 hours.
Whisk flour with 1 cup of cooled cooking liquid until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes. Stir in parsley, cream and vinegar.