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| Photo by Jaymee Sire from E is for Eat |
Makes 6 servings
6 boneless, skinless chicken thighs
1 1/2 cups chopped fresh mushrooms
2 Tbsp canola oil
1 small onion, diced
1/2 tsp dried thyme (or 1/2 Tbsp fresh)
1/4 tsp salt
4 garlic cloves, minced
1/4 cup flour
2 Tbsp white wine vinegar
1 1/2 cups chicken broth
2 Tbsp soy sauce
2 bay leaves
1 Tbsp quick cooking tapioca
1 1/2 tsp dried tarragon (or 3 1/2 Tbsp fresh tarragon)
1/2 cup heavy cream (I used evaporated milk that I had on hand)
Trim the chicken of excess fat. Pat dry and season with salt and pepper. Place in the bottom of the slow cooker. Place mushrooms, oil, onion, thyme, salt, garlic and flour in microwave-safe bowl. Microwave for 3 minutes, stirring every 1 minute. Add the vinegar, broth, soy sauce, bay leaves and tapioca into the mushroom concoction. Pour into the slow cooker over the chicken. Cover and cook on LOW for 4-6 hours. Remove lid and break up chicken into large pieces with 2 forks. Stir in the tarragon and the cream. Keep the lid off and turn to HIGH. Cook for another half hour and serve over rice or noodles.
Review:
The chicken thighs cook so well in the slow cooker. They are nearly impossible to ruin. Unlike the chicken breasts that are nearly impossible to get right. I loved the slightly sweet taste that the tarragon added to this dish. I loved the mushrooms. Adding artichokes to this recipe would be an awesome thing to do. I’m wishing that I would have! We served ours over rice, which soaked up the sauce nicely. 4 stars.
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