Using a slow cooker or a crock pot makes this classic French dish even easier: Slow-Cooker Chicken Fricassee with mushrooms and white wine.
Raise your hand if you struggle to get a delicious homemade dinner that your entire family will like during the week? It’s okay, my hand is raised. People assume that if you are a food blogger, this comes naturally to us. It doesn’t.
It’s not easy juggling the extra-curricular activities of three kids, volunteering at school and homework. My husband and I are determined that MOST of our dinners are spent together, eating and chatting around the dinner table.
My oldest is almost 11-years old. His head surpasses my chin now. He’s growing so fast and I’m holding on to his innocence and childhood very tightly, knowing it’s fleeting fast.
So, dinner together around the dinner table is a precious time to solidify the bonds that may get tested in the future. Around the dinner table, we talk about school, grades, flag football, scouts. We talk about their friends, what they do at recess and goofy things they do with their classmates.
We hear the not-so-good stuff, too. Middle-Child told me about the classmate who used the f-word when he in first grade. My kids tell me about their worries, their disappointments, their fears. And we learn all of this around the dinner table. Precious times, in my book.
Chicken Fricassee is a French stew that features chicken, rabbit or veal in a creamy, dreamy sauce. For this recipe, I use chicken. And because we live chaotic times, I cooked my chicken fricassee in a slow cooker.
You do have to brown everything on the stove top first. First, I started with the chicken and then added it to the slow cooker. Then I made the buttery sauce in the pan, added some fresh thyme and poured it over the chicken.
I kept the mushrooms whole and gave them a quick sear in the pan, then added it to slow cooker with everything else. Then I cooked everything on high for 3-4 hours, or until the chicken is cooked and tender.
For the las 30 minutes, I added some frozen pearl onions because I didn’t want to peel fresh ones and frozen pearl onions are cheaper.
Served with a baguette, and I have another gourmet meal that is also easy on the budget. All five of us loved it. Mission accomplished.
More gourmet meals that are family AND budget friendly? How about Beef Bourguignon?
- 5 lb whole roasting chicken, quartered with back removed
- 1 tsp salt
- ½ tsp ground black pepper
- 1 TBS extra virgin olive oil
- 1 TBS unsalted butter
- 2 TBS all-purpose flour
- 1 cup white wine
- 2 cup chicken broth
- 1 bouquet garni
- 1 lb mushrooms, halved
- ½ lb frozen pearl onions
- ¼ cup sour cream
- ¼ cup coarsely chopped parsley
- Season both sides of the chicken pieces with salt and pepper.
- In a large skillet over medium-high heat add oil and butter.
- When butter has melted, add the chicken pieces and cook until browned, about 5 minutes.
- Turn chicken over and brown other side, another 5 minutes.
- Transfer chicken to your slow-cooker.
- Stir flour into the pan juices and cook for 2 minutes.
- Whisk in wine and broth.
- Bring sauce to a boil and continue cooking and stirring until sauce thickens, about 5-7 minutes.
- Pour sauce over the chicken in the crockpot and add bouquet garni and mushrooms.
- Cook in the slow-cooker on high for 3-4 hours, or until the chicken is cooked and tender.
- During the last 30 minutes of cooking, stir in frozen pearl onions.
- When ready to serve, transfer chicken and vegetables to a serving platter.
- Discard bouquet garni and whisk sour cream and parsley into the sauce.
- Pour sauce over the chicken and serve.
Serving Suggestions: Serve with rice, noodles, mashed potatoes or hearty bread.
Serving Size:1 plate
Amount Per Serving: Calories: 319Total Fat: 16.3gSaturated Fat: 4.6gCholesterol: 90mgSodium: 740mgCarbohydrates: 6.1gFiber: 1gSugar: 1.9gProtein: 29.5g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!