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Slow Cooker Mushroom & Spinach Stew

The slow cooker is the perfect kitchen appliance for chilly winter days. Simply pop your ingredients inside in the morning, turn it on, and by the end of the day you have a hot, delicious meal your family will love. Watch the video to see exactly how it’s done!

SERVES 4 TO 6

Ingredients

  • 1 tablespoon (15 mL) of vegetable oil
  • 6 or 8 chicken thighs, bone-in or boneless
  • 2 or 3 pounds of assorted mushrooms (or a single favourite variety)
  • 2 thinly sliced onions
  • 1 head of thinly sliced garlic cloves
  • 1/2 cup (125 mL) of sherry, madeira, marsala or port
  • 2 cups (500 mL) of low-sodium chicken broth
  • 1 cup (250 mL) of cream
  • 1 1/2 teaspoons (7 mL) of salt
  • lots of freshly ground pepper
  • 1 bay leaf
  • 4 sprigs of fresh thyme
  • a 5-ounce tote of baby spinach

Steps

  • 1 tablespoon (15 mL) of vegetable oil
  • 6 or 8 chicken thighs, bone-in or boneless
  • 2 or 3 pounds of assorted mushrooms (or a single favourite variety)
  • 2 thinly sliced onions
  • 1 head of thinly sliced garlic cloves
  • 1/2 cup (125 mL) of sherry, madeira, marsala or port
  • 2 cups (500 mL) of low-sodium chicken broth
  • 1 cup (250 mL) of cream
  • 1 1/2 teaspoons (7 mL) of salt
  • lots of freshly ground pepper
  • 1 bay leaf
  • 4 sprigs of fresh thyme
  • a 5-ounce tote of baby spinach
  • - See more at: http://www.halfyourplate.ca/fresh-video/slow-cooker-mushroom-stew/#sthash.r8Eoac5c.dpuf
  • 1 tablespoon (15 mL) of vegetable oil
  • 6 or 8 chicken thighs, bone-in or boneless
  • 2 or 3 pounds of assorted mushrooms (or a single favourite variety)
  • 2 thinly sliced onions
  • 1 head of thinly sliced garlic cloves
  • 1/2 cup (125 mL) of sherry, madeira, marsala or port
  • 2 cups (500 mL) of low-sodium chicken broth
  • 1 cup (250 mL) of cream
  • 1 1/2 teaspoons (7 mL) of salt
  • lots of freshly ground pepper
  • 1 bay leaf
  • 4 sprigs of fresh thyme
  • a 5-ounce tote of baby spinach
  • Splash the oil into a large heavy skillet over medium-high heat. Patiently brown the chicken thighs, turning until they’re thoroughly golden brown and delicious, 10 minutes or so. Place in your slow cooker. Dissolve any and all browned bits remaining in the pan with a splash of water and add to the works

    Wash the mushrooms in lots of cool water. Don’t worry about them absorbing water, like most vegetables they’re already more than 90% water and like all vegetables they benefit from a quick wash.

    Prep the mushrooms. Leave smaller ones whole. Larger ones can be halved, quartered or sliced. In all cases your goal is to retain as much of the mushroom’s natural form as possible. Show them off!

    Pile the mushrooms, onions and garlic on top of the chicken. Pour in the sherry, broth and cream and season the works with salt, pepper and bay leaf.

    Set your slow cooker for 6 to 8 hours. Walk away confidently, knowing that when you return a delicious meal awaits. Somewhere along the way, think about some mashed potatoes or biscuits.

    Carefully fish out the meat. Ease out and remove any bones or cartilage bits. Reserve the meat for a moment. First stir the thyme and spinach into the stew then return the chicken. Enjoy as is or with the sides of your choice.

     


    Recipe courtesy of Half Your Plate, a healthy living initiative that empowers Canadians of all ages to eat more fruits and vegetables.