Slow Cooker Chicken and Mushroom Stew

Published: September 26, 2026

Slow Cooker Chicken and Mushroom Stew
Image info
Total: 7 hours 40 min
Prep: 15 min
Cook: 7 hours 25 min
Inspiring Recipe
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Ingredients
Ingredients

  • 3 tbsp Avocado oil

  • 4 lb Chicken portions , skinless

  • 2 count Red onions , sliced

  • 2 cloves Garlic , finely chopped

  • 14 oz Canned chopped tomatoes , with juices

  • 2 tbsp Fresh flat-leaf parsley , chopped

  • 6 count Fresh basil leaves , torn

  • 1 tbsp Sun-dried tomato paste

  • 0.667 cups Red wine

  • 3.25 cups Mushrooms , sliced

  • 1 to taste Salt

  • 1 to taste Black pepper

Directions
  1. Heat the avocado oil in a heavy skillet. Add the chicken, in batches if necessary, and cook over medium-high heat, turning frequently, for 10 minutes, until golden brown all over. Using a slotted spoon, transfer the chicken to a 6-qt slow cooker.
  2. Add the onions and garlic to the skillet and cook over low heat, stirring occasionally, for 10 minutes, until golden.
  3. Add the tomatoes with their can juices, stir in the parsley, basil, sun-dried tomato paste, and wine, and season with salt and pepper. Bring to a boil, then pour the mixture over the chicken.
  4. Cover the slow cooker and cook on LOW for 6 1/2 hours.
  5. Stir in the mushrooms, re-cover, and cook on HIGH for 30 minutes, until the chicken is tender and the vegetables are cooked through.
  6. Taste and adjust the seasoning if necessary, then serve.