Ingredients

The following ingredients have 4 Servings
  • 9 boneless skinless chicken thighs (about 2 lb)
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 2 tablespoons garlic (minced or dehydrated)
  • 1 teaspoon dried thyme leaves
  • 3 cups sliced mushrooms
  • 1 onion (chopped or sliced)
  • 1/2 cup chicken broth
  • 3 tablespoons cornstarch
  • 1/2 cup heavy whipping cream

Instruction

  • Spray 4 quart slow cooker with cooking spray. Place chicken thighs in slow cooker; sprinkle with 1/4 teaspoon of the salt and the pepper.
  • Spray large skillet with cooking spray. Add onions, garlic, thyme, mushrooms and remaining 1/2 teaspoon salt. Cook over medium-high heat 4 to 5 minutes or until mushrooms are soft and lightly browned. Spoon mushroom mixture over chicken thighs. Pour broth over chicken and mushrooms.
  • Cover and cook on Low heat setting 4 to 5 hours.
  • Remove chicken thighs from cooker; place on serving plate. Cover to keep warm. In small bowl, stir cornstarch and cream until well blended. Stir into liquid in cooker. Cover.  Cook on High heat setting for 10 to 15 minutes or until thickened.
  • Serve chicken with sauce and pasta or rice.  Enjoy!