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.
Slow-Cooker Chicken Burgundy Stew
- Prep Time 30 min
- Total 5 hr 0 min
- Servings 6
- Ingredients 17
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
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Make With
Gold Medal Flour
Instructions
-
Step1In 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.
-
Step2Season 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.
-
Step3Add 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.
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Step4Add 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.
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Step5In 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.
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
1/2Tips from the Betty Crocker Kitchens
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