Chicken thighs are cheap, flavorful, and versatile. I love using them in slow cooker recipes because them come out moist and full of flavor. In this dish I use crimini mushrooms, cream, and sherry to create a rich and creamy chicken dish.
I don’t add the salt until the end when I am reducing a sauce because the sauce can get overly salty very quickly. Also, it is important to saute the mushrooms before adding them to the slow cooker for that umami flavor.
4 chicken thighs (I leave the skin on because I do not mind flabby skin, but if you do remove it)
1 cup chicken stock (homemade is best, but use reduced-salt if using purchased stock)
1/4 cup dry sherry
1 cup (1 package) mushrooms sliced (crimini aka baby bellas)
1 stick butter
1 small onion chopped
1/2 tbs chopped garlic
1/2 tbs herbes de Provence
1/4 – 1/2 cup heavy cream
salt and pepper to taste
1) In a large, heavy-bottomed saute pan, melt a stick of butter over medium-high heat.
2) When the butter is melted and begins to bubble, add the sliced mushrooms.
3) After about five minutes, check the bottom of the mushrooms to see if they are browned. If they are browned, flip them over and brown the other side.
4) When they are browned on both sides, remove the mushrooms and deglaze the pan with the sherry. Remember to scrap up all the brown tasty bits.
5) In the slow cooker, first layer the onion and garlic on the bottom. Next, place the chicken on top of the onion and pour the sherry on top. Then, add the chicken stock and mushrooms. Finally, add the herbes de Provence by rubbing the mixture between your fingers.
6) Cook for 6-7 hours on low.
7) Remove the chicken from the pot and allow to rest covered with foil. Place three cups of the sauce mixture to a sauce pan on high. Reduce the mixture by half.
8) Lower the heat to medium and add the cream mixture.
9) Reduce until the sauce is thickened and coats the back of a spoon. Now add salt and pepper to taste.