Creamy Wild Mushroom Chicken Stew in the Crockpot for Easy Dinners

Name: Crockpot Creamy Wild Mushroom Chicken Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 lb boneless skinless chicken breasts, cut into 1-inch cubes; 10 oz cremini mushrooms, sliced; 4 oz shiitake mushrooms, caps sliced; 3 medium carrots, peeled and sliced into 1/2-inch rounds; 1 lb Yukon gold potatoes, diced into 3/4-inch cubes; 1 medium yellow onion, finely chopped; 4 cloves garlic, minced; 2 1/2 cups low-sodium chicken broth; 1 tbsp Dijon mustard; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp freshly cracked black pepper; 3 tbsp cornstarch; 3 tbsp cold water; 1/2 cup heavy cream; 2 tbsp fresh tarragon, chopped

This creamy wild mushroom chicken stew is the ultimate low-fuss answer to busy weeknight dinners during the brisk holiday season. Boneless chicken breasts simmer gently alongside earthy mushrooms and root vegetables until melt-in-your-mouth tender, finished with a splash of heavy cream and fresh tarragon for instant cozy comfort.

Crockpot Creamy Wild Mushroom Chicken Stew, an easy crockpot dinner recipe

Prep: 15 minCook: 6 hrTotal: 6 hr 15 minServes: 6

Ingredients

2 lb boneless skinless chicken breasts, cut into 1-inch cubes
10 oz cremini mushrooms, sliced
4 oz shiitake mushrooms, caps sliced
3 medium carrots, peeled and sliced into 1/2-inch rounds
1 lb Yukon gold potatoes, diced into 3/4-inch cubes
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 1/2 cups low-sodium chicken broth
1 tbsp Dijon mustard
1 tsp dried thyme
1 tsp salt
1/2 tsp freshly cracked black pepper
3 tbsp cornstarch
3 tbsp cold water
1/2 cup heavy cream
2 tbsp fresh tarragon, chopped

Instructions

Place the cubed chicken breasts, sliced cremini mushrooms, shiitake mushrooms, carrots, potatoes, yellow onion, and minced garlic into the bottom of a 6-quart crockpot.
In a liquid measuring cup, whisk together the chicken broth, Dijon mustard, dried thyme, salt, and black pepper. Pour the broth mixture over the chicken and vegetables in the crockpot.
Cover with the lid and cook on LOW for 5 to 6 hours (or on HIGH for 3 hours) until the chicken reaches an internal temperature of 165 F and the potatoes are fork-tender.
In a small bowl, stir the cornstarch and cold water together until completely smooth. Stir the slurry into the stew.
Cover and cook on HIGH for an additional 20 minutes until the stew liquid thickens.
Turn off the heat, stir in the heavy cream and fresh tarragon, and let rest for 5 minutes before serving warm.

Tips

For best texture, use Yukon gold potatoes as they hold their shape without becoming grainy in the slow cooker.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over medium-low heat.
If you prefer a lighter sauce, half-and-half can be substituted for heavy cream added at the end of cooking.