Ingredients
2 1/2
lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
6
oz fresh portabella mushroom caps, cut in half lengthwise then sliced crosswise (about 3 cups)
3
cups sliced fresh shiitake mushrooms (about 6 oz)
3
large shallots, sliced (about 1 1/2 cups)
2
cloves garlic, finely chopped
1/4
cup all-purpose flour
1
tablespoon chopped fresh rosemary leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1
carton (32 oz) Progresso™ chicken broth (4 cups)
3
tablespoons Dijon mustard
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix chicken, portabella and shiitake mushrooms, shallots and garlic. Add flour, rosemary, salt and pepper; toss until chicken and vegetables are coated. Stir in broth and mustard until well mixed.
Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.
