Crock-Pot Chicken and Mushroom Stew

Crock-Pot Chicken And Mushroom Stew
Recipe Type: Entree
Author: Lady Tara
Prep time: 20 mins
Cook time: 6 hours
Total time: 6 hours 20 mins
Serves: 6
I learned a lot about cooking from my grandmother who didn’t believe in measuring. We threw in a pinch of this and a scoop of that. Probably why I am such a lousy baker! For this dinner I threw together chicken leg quarters, mushrooms, carrots and onions with a little jarred gravy. This made a very yummy “stew” that we enjoyed with mashed potatoes. I imagine you could serve it with rice just as easily or add potatoes to the crock!
  • 6 Pounds Bone-In Chicken Pieces (I Used Leg Quarters.)
  • 3 Large Carrots, Sliced
  • 2 Large Onions, Quartered
  • 1 Pound Whole White Mushrooms, Sliced
  • 1 Jar Chicken Gravy
  • Salt To Taste
  • Pepper To Taste
  • Garlic Powder To Taste
  • Dried Basil To Taste
  • 1/4 Cup Water
  1. Add Vegetables to Crock-Pot.
  2. Place Chicken in Crock-Pot and cover with Gravy, Spices and Water.
  3. Cover and Cook on Low for 6-8 hours.
  4. Serve with Broth Over Mashed Potatoes if Desired.

This was cooked in a 6 quart crock. I am not a measurer so I just put in as much salt, pepper, etc as I feel comfortable with. I added the water to make sure there was enough liquid in the crock-pot. You could add wine or another liquid if desired.

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