Slow-Cooked Chicken and Mushroom Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting stew with tender chicken, earthy mushrooms, and a hint of thyme, simmered to perfection for a cozy meal. This american-inspired slow cooker ready in about 75 minutes pairs chicken thighs, olive oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 8 minutes until softened, stirring occasionally.
  2. Step 2: Add 8 oz sliced mushrooms and 3 minced garlic cloves. Cook for 5 minutes until mushrooms release liquid and begin to brown.
  3. Step 3: Stir in 2 tbsp all-purpose flour and cook for 1 minute, then pour in 4 cups chicken broth while scraping up browned bits from the pot.
  4. Step 4: Add 1.5 lbs chicken thighs, 1 tbsp fresh thyme, salt, and pepper to taste. Bring to a simmer, reduce heat to low, cover, and cook for 60 minutes until chicken is tender.
  5. Step 5: Stir in 1/4 cup heavy cream and cook for 5 more minutes until sauce thickens and coats the back of a spoon.

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Frequently asked questions

How long does Slow-Cooked Chicken and Mushroom Stew take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Chicken and Mushroom Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Slow-Cooked Chicken and Mushroom Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Chicken and Mushroom Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Chicken and Mushroom Stew?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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