Slow Cooked Chicken Stew In Oven

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Need a slow-cooker chicken recipe that's something special? This hearty, warming stew fits the bill with its earthy, French-country-cooking-inspired flavors, including bacon, flavorful vegetables, chicken and a combination of broth and wine. Whether you're having company over or just want to elevate your weeknight meal a bit, serve this impressive meal with crusty bread or over Betty Crocker™ mashed potatoes.

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
2 tablespoons water
Chopped fresh Italian (flat-leaf) parsley, if desired
Betty Crocker™ creamy butter mashed potatoes, prepared as directed on package, if desired

Make With

Gold Medal Flour

Steps

1

In 5-quart Dutch oven, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, until bacon is browned and crisp. With slotted spoon, remove bacon to 5- or 6-quart slow cooker.
2

Season chicken with salt and pepper. Add half of the chicken to bacon drippings in Dutch oven; cook 3 to 5 minutes, turning occasionally, until browned. Remove chicken to slow cooker with bacon. Repeat with remaining chicken.
3

Add 1 tablespoon of the butter to Dutch oven; stir in onion, carrots and mushrooms. Cook 5 to 7 minutes or until onion is tender and mushroom juices have released. Add garlic; cook 30 seconds.
4

Add wine; heat to boiling, scraping bottom to release any brown bits. Cook 3 to 5 minutes or until wine is reduced by half. Transfer mixture to slow cooker. Stir in chicken broth, thyme and bay leaf. Cover; cook on Low heat setting 4 to 5 hours or until chicken is cooked through and vegetables are tender.
5

In small bowl, mix flour and water; stir into slow cooker. Cover; cook on High heat setting 20 to 25 minutes or until thickened. Stir in remaining 2 tablespoons butter. Discard bay leaf. Garnish with parsley. Serve with mashed potatoes.

Tips from the Betty Crocker Kitchens

tip 1
For a thicker Burgundy stew, increase flour and water mixture to 3 tablespoons each.
tip 2
Cutting the vegetables into equal sizes will help ensure consistent doneness.

Nutrition

320 Calories, 14g Total Fat, 39g Protein, 10g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 1/4 Cups

Calories: 320

Calories from Fat: 120

Total Fat: 14g; 21%

Saturated Fat: 6g; 30%

Trans Fat: 0g

Cholesterol: 115mg; 39%

Sodium: 750mg; 31%

Potassium: 610mg; 17%

Total Carbohydrate: 10g; 3%

Dietary Fiber: 2g; 8%

Sugars: 4g

Protein: 39g

Vitamin A: 140%; 140%

Vitamin C: 4%; 4%

Calcium: 4%; 4%

Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.