The combination of domestic and Portobello mushrooms, along with carrots and celery, make for an earthy, satisfying stew. Serve over rice, bulgur, or quinoa.
Makes 4 servings.
11/2 lb chicken pieces, boneless and skinless
1/2 lb domestic mushrooms
1/2 lb Portobello mushrooms
2 tablespoons butter
1 small white onion, chopped
2 cloves garlic, minced
2 carrots, peeled and sliced thin
1 celery rib, sliced
11/2 cups low-fat chicken broth
2 tablespoons fresh parsley, chopped
1 tablespoons fresh thyme, chopped
Salt to taste
1. Trim any fat from the chicken pieces and cut into 1-inch cubes. Rinse mushrooms lightly, discard stems, and cut the domestic mushrooms in half and the Portobello mushrooms into chunks.
2. Heat the butter in a medium skillet over medium-high heat. Add the onion and garlic and cook, stirring, until onion is translucent, about 3 minutes. Add the mushrooms and cook, stirring frequently, for another 3 or 4 minutes until mushrooms begin to soften. Scrape mixture into the slow cooker.
3. Add the chicken, carrots, celery, broth, parsley, and thyme. Stir to combine. Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours until chicken is cooked through and vegetables are tender.
4. Season with salt and serve over rice.