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Slow-Cooker Chicken Burgundy Stew

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Slow-Cooker Chicken Burgundy Stew
  • Prep 30 min
  • Total 5 hr 0 min
  • Servings 6
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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.
By Betty Crocker Kitchens
Updated Nov 9, 2018

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
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
% Daily Value*:
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;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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