Ingredients
4 bone-in, skin-on chicken thighs
8 oz mushrooms (fresh cremini or white button, sliced)
3 garlic cloves (minced)
1 tsp fresh thyme
1/4 cup heavy cream
2 cups low-sodium chicken broth
1 tbsp olive oil
Salt and pepper to taste
1 tbsp flour (optional thickener)
Fresh parsley (chopped, for garnish)
Instructions
Heat olive oil in a skillet over medium-high; season chicken with salt and pepper.
Brown chicken thighs on both sides (3-4 minutes per side)
Place browned thighs in crockpot.
Add mushrooms, minced garlic, thyme, and chicken broth to the crockpot.
Cook on low for 6 hours or high for 3 hours.
Stir in heavy cream and simmer 10-15 minutes (if sauce is watery, mix in flour first)
Garnish with fresh parsley and serve with rice, mashed potatoes, or crusty bread.
Notes
Use bone-in thighs for juicier results.
Substitute milk or coconut milk for heavy cream to make dairy-free.
Shiitake or portobello mushrooms work well for enhanced umami.
Can freeze leftovers for up to 3 months.
- Prep Time: 15
- Cook Time: 360
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 13g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg