Slow-Cooker Chicken Maryland And Mushroom Stew Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken Maryland pieces, sliced mushrooms, diced onions, minced garlic, thyme, rosemary, chicken broth, and Worcestershire sauce.
• STEP 2.Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is tender and cooked through.
• STEP 3.Remove the chicken pieces from the slow cooker and shred the meat using two forks. Return the shredded chicken to the slow cooker.
• STEP 4.In a small bowl, whisk together cornstarch and water to make a slurry. Stir the slurry into the stew to thicken the broth.
• STEP 5.Cook for an additional 30 minutes on high heat, until the stew has thickened.
• STEP 6.Season with salt and pepper to taste. Serve the chicken Maryland and mushroom stew hot with crusty bread or mashed potatoes.

Cooking Tips

• For extra flavor, you can brown the chicken Maryland pieces in a skillet before adding them to the slow cooker.
• If you prefer a thicker stew, you can increase the amount of cornstarch slurry.
• Feel free to add other vegetables like carrots or potatoes to the stew for added texture and flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew on the stovetop or in the microwave until heated through.
• Serve the stew with a side of crusty bread or mashed potatoes for a complete meal.