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slow cooker chicken burgundy stew

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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.

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
Directions :
  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.
  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.
  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.
  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.
  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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