5 bone-in thighs, skin removed (or boneless skinless thighs but not chicken breasts)
1 cup finely diced green peppers
2 cups chopped baby bella mushrooms (you could also use white button mushrooms and I’m sure it would be fine)
1 small onion, diced
1/2 tsp dried thyme
1 tsp dried tarragon leaves
2 tsp minced garlic
1 Tbsp canola oil
Salt and Pepper
2 bay leaves
1/2 cup chicken broth
1 Tbsp soy sauce
3 Tbsp butter (not margarine)
6 Tbsp flour
6 Tbsp heavy cream (or half and half or even milk if you’re trying to make it healthier)
1. Place chicken in bottom of 3-5 quart slow cooker. Salt and pepper.
2. Place peppers, mushrooms, onions and garlic on a cookie sheet. Salt and pepper. Drizzle with oil. Sprinkle with thyme and tarragon. Stir until veggies are coated with the seasonings and oil. Place pan in a 400 degree pre-heated oven. Cook for about 15-20 minutes. Scrape the veggies off the sheet and place onto the top of the chicken.
3. Pour chicken broth into the slow cooker and slip the bay leaves into the bottom of the slow cooker. Drizzle the chicken with soy sauce.
4. Cover and cook on LOW for 4-6 hours until chicken is tender. Remove chicken from slow cooker and place on a plate. Loosely tent it with foil.
5. In a pan melt the butter over low heat (it should be frothy). Slowly whisk in one tablespoon of flour at a time to form a roux. After all the flour is added the mixture will be really thick. Slowly add in the juices from the slow cooker (1/4 cup at a time). Whisk until the mixture is nice and thick and creamy. Then slowly add in 1 tablespoon of cream at a time. Season with extra tarragon and thyme, if needed. Salt and pepper to taste.
6. If you’re ready to eat, place chicken on individual serving plates and top generously with the creamy sauce.
I made this for Valentine’s dinner and it turned out absolutely AMAZING! I had eaten a bunch of candy and stuff all day and wasn’t even hungry when it came time for dinner but I had to eat this because it tasted so amazing. This is definitely a little more involved than some of my recipes, but if you’re having company or if it’s a special occasion or if you have some extra time on your hands this is totally worth it!!! I loved the chunks of veggies in my sauce but if you’re wanting something more creamy without chunks you could use an immersion blender and puree it. The roasting of the vegetables really brought out the flavors and was worth the extra step. I served mine with mashed potatoes and asparagus. It would also be good over rice or noodles. 5 stars!