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Slow-Cooker Chicken Burgundy Stew
Slow-Cooker Chicken Burgundy Stew
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Prep Time:
30 minutes
Total Time:
5 hours
Indulge in a cozy French-inspired chicken stew with bacon, veggies, and a rich broth-wine blend. Perfect for any occasion, pair with crusty bread or creamy mashed potatoes for a luxurious meal.
Ingredients:
  • 6 slices bacon, chopped
  • 1 package (32 oz) boneless skinless chicken breasts, cut into 1 1/2-inch pieces and patted dry
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • 1 medium onion, coarsely chopped
  • 2 cups sliced carrots
  • 1 package (8 oz) cremini mushrooms, quartered
  • 1 tablespoon chopped garlic
  • 1/2 cup dry white wine (white Burgundy or Chardonnay)
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 2 tablespoons Gold Medal™ all-purpose flour
  • Chopped fresh Italian (flat-leaf) parsley, if desired
  • Betty Crocker™ creamy butter mashed potatoes, prepared as directed on package, if desired
Instructions:
  • Cook bacon in a 5-quart Dutch oven over medium-high heat for 7 to 9 minutes, stirring often, until browned and crisp. Use a slotted spoon to transfer the bacon to a 5- or 6-quart slow cooker.
  • Season the chicken generously with salt and pepper. Brown half of the chicken in bacon drippings in a Dutch oven for 3 to 5 minutes, turning occasionally. Transfer the browned chicken to a slow cooker with the bacon. Repeat the process with the remaining chicken.
  • Melt 1 tablespoon of butter in a Dutch oven. Add onion, carrots, and mushrooms; sauté for 5 to 7 minutes until the onion is tender and mushrooms release their juices. Stir in garlic and cook for 30 seconds.
  • Pour in the wine and bring it to a boil, making sure to scrape the bottom to release all the flavorful brown bits. Let it simmer for 3 to 5 minutes until the wine reduces by half. Transfer the mixture to a slow cooker and mix in the chicken broth, thyme, and bay leaf. Cover and cook on Low heat for 4 to 5 hours until the chicken is cooked through and the vegetables are tender.
  • Combine flour and water in a small bowl, and mix well. Add the mixture to the slow cooker. Cover and cook on High for 20 to 25 minutes, or until the sauce thickens. Stir in the remaining 2 tablespoons of butter, remove the bay leaf, and garnish with parsley. Serve with mashed potatoes.

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