Slow Cooker Chicken with Mushrooms and Herbs

Slow cooker chicken with mushrooms and herbs. Chicken legs with mushrooms, vegetables, and herbs cooked in a slow cooker. #slowcooker #crockpot #chicken #dinner #homemade #easy #mushrooms
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 7:00 h
  • Ready In: 7:10 h

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Nutritional Info

This information is per serving.

  • Calories

    338.6
  • Fat

    8.9 g
  • Saturated Fat

    2.3 g
  • Polyunsaturated Fat

    2.3 g
  • Cholesterol

    108.9 mg
  • Sodium

    743.7 mg
  • Potassium

    1,083.5 mg
  • Carbohydrate

    14.9 g
  • Fiber

    1.8 g
  • Sugars

    2.8 g
  • Protein

    43.0 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

Slow Cooker Chicken with Mushrooms and Herbs

Ingredients

  • 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

Method

Step 1

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

Step 2

Cover the pot and cook on low-heat for 7-8 hours. With a slotted spoon, transfer chicken and mushrooms to a serving plate. Remove and discard bay leaf.

Step 3

To make sauce, skim fat from cooking liquid. Measure 2 cups of liquid. Add more chicken broth. Transfer liquid to a medium saucepan.

Step 4

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.

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