The easiest way to get dinner on the table is to throw everything into your slow cooker and forget about it for a few hours. That’s the basis of this herb chicken and mushroom stew recipe. It’s minimal work but big on convenience and flavors.
I used white button mushrooms because you can get large quantities of them for cheaper. You could also use cremini or baby bella mushrooms if you prefer.
Yields 5 (1-cup) servings of Herb Chicken and Mushroom Stew
The Preparation
- 24 ounces button mushrooms
- 16 ounces chicken tenderloins
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 3 teaspoons fresh garlic, lightly chopped
- 2 whole bay leaf
- 1 cup chicken broth
- salt and pepper
- 2 tablespoons butter
- 1/4 cup heavy whipping cream
- 1/4 cup fresh basil, chopped
- 8 slices cooked bacon, crumbled
The Execution
1. Wash all of the mushrooms. I like to take the stems off of the larger ones, but I also include them. Cut all of the chicken tenders into bite size pieces.
2. Place the mushrooms into the slow cooker.
3. Add the chicken, basil, oregano, thyme, garlic, bay leaves, and chicken broth. Season well with salt and pepper. Cover and cook for 3-4 hours on the low setting.
4. Mix in the two tablespoons of butter, and heavy whipping cream. Taste and add additional salt and pepper if needed.
5. Serve with crumbled bacon and parsley.
This makes a total of 5 servings of Herb Chicken and Mushroom Stew. Each serving comes out to be 391 calories, 22.5g fats, 4.7g net carbs, and 41.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 24 ounce button mushrooms | 150 | 2.3 | 22.2 | 6.8 | 15.4 | 21 |
| 16 ounce chicken tenderloins | 748 | 16.3 | 0 | 0 | 0 | 140.6 |
| 1/2 teaspoon dried basil | 1 | 0 | 0.3 | 0.2 | 0.1 | 0.1 |
| 1/2 teaspoon dried oregano | 2 | 0 | 0.5 | 0.3 | 0.2 | 0.1 |
| 1/4 teaspoon dried thyme | 1 | 0 | 0.2 | 0.1 | 0.1 | 0 |
| 3 teaspoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 2 whole bay leaf | 6 | 0.2 | 1.5 | 0.5 | 1 | 0.2 |
| 1 cup chicken broth | 15 | 0.5 | 1.1 | 0 | 1.1 | 1.6 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1/4 cup heavy whipping cream | 202 | 21.5 | 1.6 | 0 | 1.6 | 1.7 |
| 1/4 cup fresh basil | 1 | 0 | 0.2 | 0.1 | 0.1 | 0.2 |
| 8 slice cooked bacon | 614 | 48.5 | 1.5 | 0 | 1.5 | 40 |
| Totals | 1957 | 112.4 | 31.8 | 8.2 | 23.6 | 206.3 |
| Per Serving (/5) | 391 | 22.5 | 6.4 | 1.6 | 4.7 | 41.3 |
Herb Chicken and Mushroom Stew
Ingredients
- 24 ounce button mushrooms
- 16 ounce chicken tenderloins
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 3 teaspoon fresh garlic lightly chopped
- 2 whole bay leaf
- 1 cup chicken broth
- salt and pepper
- 2 tablespoon butter
- ¼ cup heavy whipping cream
- ¼ cup fresh basil chopped
- 8 slice cooked bacon crumbled
Instructions
- Wash all of the mushrooms. I like to take the stems off of the larger ones, but I also include them. Cut all of the chicken tenders into bite size pieces.
- Place the mushrooms into the slow cooker.
- Add the chicken, basil, oregano, thyme, garlic, bay leaves, and chicken broth. Season well with salt and pepper. Cover and cook for 3-4 hours on the low setting.
- Mix in the two tablespoons of butter and heavy whipping cream. Taste and add additional salt and pepper if needed.
- Serve with crumbled bacon and parsley.
Easy and delicious recipe – thank you!
The garlic was missing from the ingredients so I just added 2 cloves, so tasty!
Oh my Tashie, thank you for letting us know! I will get that fixed today. 😡
Looks delicious!! Do you know what the Instant Pot directions would be?
We haven’t tested this in an Instant Pot, but I would try 10 minutes then do a natural release (and verify that everything is cooked properly.)
Can I substitute chicken thighs for chicken tenders?
How would you change the directions if I wanted to cook this in a dutch oven?
The low setting on a slow cooker will be about 200 degrees, if you want to slow cook it for 3-4 hours. But I think you could do 350°F in an oven for an hour or so as well.
I’m guessing the chicken broth should be 1 quart, not 1 cup? That would be very thick stew otherwise!
No, it’s 1 cup of chicken broth.
Can you put ALL ingredients in at the beginning and then cook on low?
We add all of the ingredients except for the butter and cream. If you added them in it may separate some during the cooking process.
This was sooo good, definitely one to hold on to! Thanks!
Silly question…is this still a good recipe for making on the stovetop? Would the steps be roughly the same? I don’t have a slow cooker 🙁
Yes, you can certainly make this on the stovetop – the steps would be very similar.
Souper fabulous recipe. The whole family loved it. It’s a perfect cold, rainy day Stew. I used a dutch oven on the stove. I cooked the bacon first and set aside. I reserved the grease from the bacon and sauted the chicken tenders and when mostly done I added the mushrooms and seasoning. The big change I made was I used a Beef bone broth instead of chicken broth. It gave it a taste more like a stew then a soup. I also used more broth then the recipe….probably two cups. Just before adding the cream, I had some chopped up kale and added a couple big hand fulls into the stew. I finished off with the cream and butter and It transformed the entire flavor. I’ll make this stew over and over. It would be incredible with shrimp and some curry. I plan to try meatballs, and ground spicy italian sausage.
Yum – your additions sound wonderful. I’m so happy that you enjoyed the recipe!