Slow Cooker Chicken Burgundy Stew

By lihui

6 Person

300 Minutes

0 Calories

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

Method

01

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.
02

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.
03

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.
04

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.
05

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.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Crockpot Chicken Recipes

Slow Cooker Chicken Burgundy Stew

3.8

( By lihui )

01 Information

Grade easy
Serving 6 servings
Prep Time 30 Mins
Cook Time 270 Mins
Total Time 300 Mins

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.

04 Author