Slow Cooker Citrus-Spiced Chicken and Mushroom Stew
The only major prep is the browning of the chicken. This is my Slow Cooker Citrus-Spiced Chicken and Mushroom Stew.
Equipment
- 1 cast-iron skillet 12-inch
- 1 crock pot 7-quart
- 1 chef's knife
- 2 rimmed baking sheet pans
- 2 mixing bowls Large
- 3 mixing bowls medium size
- 2 cutting boards 1 meat-safe
Ingredients
Citrus Spice Blend Flour:
- 3 cups all-purpose flour
- 1/4 cup Citrus Spice Blend (4 tablespoons)
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly ground
Ingredients:
- 4 bone-in, skin-on chicken breasts Cut in half and seasoned
- 1 1/2 cups avocado oil (Amount of oil may vary)
- 4 medium size Yukon gold potatoes Scrubbed clean, dried, and halved
- 3 pints whole cremini mushrooms Cleaned
- 2 large onions Quartered
- 3 ribs celery Cut into 3-inch pieces, including the leafy tops
- 6 whole garlic cloves Peeled
- 1 tbsp Citrus Spice Blend
- 2 tbsps kosher salt
- 1 1/2 tsps black pepper Freshly ground
- 1/2 cup good white wine
- 1 cup chicken broth Unsalted
- 1 cup cooking liquid
- 1 heaping tbsp all-purpose flour
- 2 tbsps fresh thyme leaves Roughly chopped
Garnish:
- 2 tbsps Italian flat-leaf parsley Finely chopped
Instructions
- Cut four chicken breasts in half, as shown in the pictures above. Pat the chicken dry with paper towels. Transfer to a large mixing bowl. Set aside.Next, prep all the vegetables and transfer them to a large mixing bowl. Set aside. Clean the mushrooms with a damp paper towel to remove any dirt and/or grit. Transfer to a bowl and set aside.Last, in a medium-sized bowl, prepare the seasoned flour. In a bowl, add the flour, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 3 tablespoons of the Citrus Spice Blend; whisk to combine. Set aside.To start, use 1 tablespoon of the Citrus Spice Blend and add a pinch underneath the skin of the chicken pieces. Using 1 tablespoon kosher salt and 1 teaspoon of freshly ground black pepper, distribute evenly, and season the tops of all the chicken pieces. Transfer the pieces to a rimmed baking sheet pan, and set aside. Dredge each piece of chicken into the seasoned flour, shake off any excess, and set onto a separate rimmed baking sheet pan. Repeat until all the chicken pieces are coated in the seasoned flour.In a cast-iron skillet, heat the oil over medium-high heat. Add enough oil to cover the bottom of the skillet, about 1/2 inch deep. Heat the oil until it shimmers. Place the chicken into the skillet, skin side down, in batches of three. Cook for 2 minutes. Reduce the heat to medium; continue cooking skin-side down, occasionally rearranging the chicken pieces until the fat renders and the skin is golden brown, about 5-7 minutes. Use tongs to flip each piece, and cook for another 2-3 minutes. Transfer the finished golden-brown chicken pieces back onto the rimmed baking sheet pan. Repeat the process until all are golden brown. The chicken will finish cooking in the slow cooker.In the Crock-Pot, place the potatoes, onion, celery, and garlic. Add 1 tablespoon of kosher salt and 1/2 teaspoon of freshly ground black pepper to the vegetables. Next, add the chicken broth and wine. Arrange the chicken pieces on top, but make sure they are nestled in well.Set the temperature to high if cooking for 4 hours and low for 8 hours. Keep in mind that the vegetables will release water as they cook. This will cause the liquid to rise slowly as everything progresses. I cooked this version on high for 4 hours because I happened to be home and needed to watch the progression so I could post everything correctly.After 3 1/2 hours, remove the chicken and transfer to a plate. Add the mushrooms and fresh thyme. If you left this to cook for 8 hours on low, you'd pull the chicken out at 7 1/2 hours and do the same.For a slightly thicker gravy, remove one cup of the cooking liquid and whisk in 1 heaping tablespoon of flour. Whisk until it becomes paste-like, with a somewhat smooth consistency. Add it right back into the Crock-Pot, and stir to combine.Carefully add all the chicken pieces back into the Crock-Pot. Cover and continue to cook for another 30 minutes. The heat from the hot liquid and the chicken on the top will cook the mushrooms.To go along with this dish, I made my Semi-homemade Cheddar and Chive Drop Biscuits for dipping. The link for this recipe is at the bottom of this post.To serve, ladle a good helping of the stew into a large porcelain bowl, making sure to get a little of everything. Garnish with Italian flat-leaf parsley.There you have it, my Slow Cooker Citrus-Spiced Chicken and Mushroom Stew.
Notes
1) You want to set the temperature to high if cooking for 4 hours and low for 8 hours. Keep in mind that all the vegetables will release water as they cook. This will cause the liquid to rise slowly as everything progresses. I cooked this version on high for 4 hours because I happened to be home and needed to watch the progression so I could post everything correctly.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through a preferred online nutritional calculator. Calories and values can vary depending on the brands you choose.