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Slow-Cooker Chicken Burgundy Stew

Prep 30 min
Total 5 hr 0 min
Servings 6

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 9, 2018

Make with

Gold Medal Flour

Ingredients

slices bacon, chopped

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

tablespoons butter

medium onion, coarsely chopped

cups sliced carrots

package (8 oz) cremini mushrooms, quartered

tablespoon chopped garlic

1/2

cup dry white wine (white Burgundy or Chardonnay)

cups Progresso™ chicken broth (from 32-oz carton)

teaspoon dried thyme leaves

bay leaf

tablespoons Gold Medal™ all-purpose flour

tablespoons water

Chopped fresh Italian (flat-leaf) parsley, if desired

Betty Crocker™ creamy butter mashed potatoes, prepared as directed on package, if desired

Steps

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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.

Expert Tips

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