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

Steps

1. 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.
2. 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.
3. Toss the chicken thighs in the flour; shake off excess; season with salt and pepper.