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.
