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- 1 oz dried mixed wild mushrooms (TIP: A mix of morels, chanterelles, oyster and porcini would work well here.)
- 8 bone-in, skinless chicken thighs (about 2 lb)
- 1 1/2 tsp fresh ground black pepper (TRY: Simply Organic Ground Black Pepper)
- 1/4 tsp sea salt
- 8 oz cremini mushrooms, quartered
- 20 pearl onions, peeled (TIP: To peel pearl onions easily, drop them into a pot of boiling water for 5 minutes, then drain and allow to cool slightly. Simply squeeze them between your fingers to pop them out of their skins.)
- 2 cloves garlic, thinly sliced
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 3 tbsp white whole-wheat flour (TRY: King Arthur Unbleached White Whole Wheat Flour)
- 1 tbsp potato flour
- 1/4 cup chopped fresh flat-leaf parsley leaves
- In a medium heat-proof bowl, pour ¼ cup boiling water over dried mushrooms. Let stand for 5 minutes. Season chicken with pepper and salt and place in a 5-qt slow cooker. To slow cooker, add cremini mushrooms, onions, garlic, broth and dried mushrooms (along with soaking liquid). In a small bowl, whisk together wine and flour until no lumps remain. Add wine-flour mixture to slow cooker and stir; cover and cook on high for 3 hours.
- In the last 30 minutes of cooking, transfer ¼ cup sauce from slow cooker to a heat-proof bowl and whisk in potato flour. Add mixture back into slow cooker, replace lid, and continue cooking for remaining 30 minutes. Garnish with parsley.
- Serving Size: 2 chicken thighs and 1/2 cup sauce
- Calories: 284
- Carbohydrate Content: 18 g
- Cholesterol Content: 144 mg
- Fat Content: 6.5 g
- Fiber Content: 3 g
- Protein Content: 35 g
- Saturated Fat Content: 2 g
- Sodium Content: 297 mg
- Sugar Content: 2 g
- Polyunsaturated Fat Content: 1.5 g