Ingredients:

  • 1.5 kg (approximately 3.3 lbs) boneless, skinless chicken thighs
  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 2 tsp/6g)
  • 225g (8 oz) cremini mushrooms, sliced (about 3 cups)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1/2 cup (120 ml) dry white wine (optional, chicken stock can be substituted)
  • 1 cup (240 ml) chicken stock
  • 1/2 cup (120 ml) heavy cream
  • 2 tbsp cornstarch (24g)
  • 2 tbsp water (30 ml)
  • Salt and freshly ground black pepper to taste
  • 2 tbsp chopped fresh parsley, for garnish

Instructions:

  1. Cube the chicken thighs into bite-sized pieces.
  2. In a skillet, heat olive oil over medium-high heat. Brown the chicken in batches for added flavour (about 2-3 minutes per side). This step adds depth, but isn't essential.
  3. If not searing the chicken in a skillet, add the olive oil, onion and garlic to the crockpot and sauté in the crockpot on high for 5 min.
  4. Place chicken, sauteed onions, and garlic (if completing step 3) into the crockpot. Add mushrooms, rosemary, thyme, white wine (or chicken stock), and chicken stock. Season with salt and pepper.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through.
  6. In a small bowl, whisk together cornstarch and water to create a slurry.
  7. Stir in the cornstarch slurry and heavy cream into the crockpot. Cook on high for another 15-20 minutes, or until the sauce has thickened to your liking.
  8. Remove rosemary and thyme sprigs. Stir in fresh parsley. Serve hot.