Slow Cooker Chicken with Mushrooms and Herbs2021-09-25
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat2.3 g
Trans Fat0 g
Unsaturated Fat2.3 g
Slow cooker chicken with mushrooms and herbs. Chicken drumsticks with mushrooms, dry red wine, and herbs cooked in a slow cooker. One of the best chicken recipes! You may also like Slow Cooker Lemon-Garlic Chicken or Slow Cooker Sausages in Beer
The Benefits of Using a Slow Cooker for Cooking
Slow cookers are a staple in many kitchens for cooking delicious and nutritious meals. They are especially beneficial for people with busy schedules.
Slow cookers can be used to make a variety of dishes, from soups and stews to desserts. They can also be used to make some of your favorite comfort foods like rice pudding, chili, or apple pie.
The benefits of using a slow cooker are that it is easy to use and it is great for cooking food while you’re not home.
What are some of the health benefits of chicken and mushrooms?
Chicken and mushrooms are great sources of protein, vitamin B2, vitamin B3, and selenium. They are also a good source of potassium.
The consumption of chicken is associated with decreasing the risk of breast cancer and colorectal cancer.
Mushrooms have been linked to lowering the risk of heart disease, diabetes, and obesity.
Is chicken and mushrooms with herbs healthy?
This is a difficult question to answer because there are many ways to answer it. Chicken is lean meat, and mushrooms are low in calories and high in nutrients. But if you add butter or oil to the pan, then you will increase the calorie content of your dish. If you use olive oil, then the fat content will be lower.
Slow Cooker Chicken with Mushrooms and Herbs
- 1/2 pound (225g) mushrooms, halved
- 1/2 cup (125 ml) chicken broth
- 1/4 cup (60 ml) dry red wine
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 4 chicken drumsticks
- For Sauce:
- 1/4 cup (60 ml) chicken broth
- 2 tablespoons all-purpose flour
- fresh parsley sprigs
- crushed pepper flakes
In a 6-quart (6 L) slow cooker, combine mushrooms, 1/2 cup chicken broth, red wine, garlic salt, thyme, black pepper, and bay leaf. Stir well. Add chicken legs to the slow cooker
Cover the pot and cook on a low heat for 7-8 hours. With a slotted spoon, transfer the chicken and mushrooms to a serving plate. Remove and discard bay leaf.
To make sauce, skim fat from cooking liquid. Measure 2 cups of liquid. Add more chicken broth. Transfer liquid to a medium saucepan.
In a small bowl, stir 1/4 cup chicken broth into flour. Stir into liquid in saucepan. Cook and stir until thickened and bubbly. Spoon sauce over chicken. Sprinkle with crushed red pepper flakes. Serve hot.