Slow Cooker Rosemary Chicken, Chicken Sausage and Mushrooms
Description
You'll love this incredible slow cooker dinner. It's comforting and so delicious, your family will devour it. Serve it with mashed or boiled potatoes, rice or egg noodles to take advantage of the wonderful gravy.
Ingredients
3 T. extra virgin olive oil, divided
12 oz. portobello mushrooms, sliced
10 oz. cremini mushrooms, sliced
1 medium yellow onion, chopped
1 clove garlic, grated
2 t. fresh rosemary, chopped
1 t. salt
½ t. freshly ground black pepper
1 lb. chicken sausage (or turkey sausage)
3 lb. bone-in, skinless chicken thighs
½ c. all-purpose flour
⅓ c. low-sodium chicken stock
4 large carrots, peeled and chopped
⅓ c. dry white wine
2 bay leaves
Directions
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To a large skillet, add 2 T. oil over medium-high heat; add mushrooms and onion; cook until they start to brown. Lower heat to medium; stir in garlic, rosemary, salt and pepper; transfer to a large bowl.
To the same skillet, add sausage; cook on medium heat until browned on all sides. (Sausage doesn't need to be cooked through.) Remove from skillet; on a cutting board, cut into 1 1/2 inch pieces. Add to the bowl with mushrooms and onions.
Toss the chicken thighs in the flour; shake off excess; season with salt and pepper.
Add 1 T. remaining oil to the skillet over medium heat; add the chicken in batches, browning on all sides.
Arrange half of the chicken thighs in the bottom of the slow cooker; top with half of the mushrooms, sausage mixture and half of the carrots. Repeat with another layer of chicken, mushroom sausage mixture and carrots.
Pour in the chicken stock and wine; add the bay leaves. (The liquid doesn't need to cover the meat and vegetables.) Cover; cook on Low for 5 hours.
When done, remove bay leaves. Serve.
6 servings.