Rich Chicken Stew

Rich Chicken Stew

26 Reviews
From the EatingWell Kitchen

A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been adapted to the slow cooker to make a lightened-up version using chicken thighs. Just a little whipping cream (which is less inclined to break down than lighter creams and gives more density to the sauce) adds richness. This is delightful over egg noodles.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound mushrooms, stems trimmed, caps wiped clean
  • 1/2 cup finely chopped shallots, (2 large)
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup water, divided
  • 4 cups reduced-sodium chicken broth
  • 1 cup thinly sliced carrots, (1 large)
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
  • 2 bay leaves
  • 2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
  • 1/2 teaspoon freshly grated lemon zest
  • 2 1/4-inch-thick lemon slices, (including peel), seeded
  • 2 tablespoons cornstarch
  • 1/4 cup whipping cream
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 1/2 cups frozen green peas, rinsed under cold water to thaw
  • 1/2 cup chopped fresh parsley


  • Active

  • Ready In

  1. Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil.
  2. Place chicken in a 5- to 6-quart slow cooker (or see Simmered Stew variation, below). Lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
  3. With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.
  4. Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice and stir until the sauce comes to a boil. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley.
  5. Simmered Stew variation:
  6. Total: 1 1/2 hours
  7. In Step 1, use only 1 1/2 cups broth.
  8. In Step 2, add chicken, lemon slices and lemon zest to the Dutch oven. Cover and simmer gently over low heat until the chicken is very tender, about 45 minutes. Discard lemon slices and bay leaves.
  9. Stir in cornstarch mixture (see Step 4), cream, peas and parsley. Increase heat to medium-high and bring to a boil, stirring often. Add lemon juice and salt.
  • Make Ahead Tip: Prepare through Step 4 up to adding the peas and parsley. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat; just before serving, stir in peas and parsley.
  • Equipment: 5- to 6-quart slow cooker (or see Simmered Stew variation, below)
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 319 calories; 15 g fat(5 g sat); 3 g fiber; 16 g carbohydrates; 31 g protein; 66 mcg folate; 99 mg cholesterol; 5 g sugars; 0 g added sugars; 5015 IU vitamin A; 19 mg vitamin C; 61 mg calcium; 3 mg iron; 701 mg sodium; 857 mg potassium
  • Nutrition Bonus: Vitamin A (100% daily value), Vitamin C (33% dv), Zinc (26% dv), Potassium (24% dv), Iron (17% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3 1/2 lean meat, 1 fat

Reviews 26

August 02, 2016
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By: nctmarlowe
The stew flavor was pretty good would give that a 4 but the prep was horrible give that a 1. Too many pots and too confusing. It was good but not like this again.
January 20, 2016
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By: EatingWell User
TASTY MADE A FEW CHANGES I fixed this soup, my family loved it! I used the crock pot and then let it sit for a day before serving. I took the lemon slices and thyme out after cooking for an hour, because I didn't want the soup to be bitter. The flavor was great! My teenager ate two helpings and took some to school for lunch the next day. As for seasoning, I used poultry seasoning ,black pepper and Mrs. Dash Original. I served it with Kale and toasted multi-grain bread. I also added yams to spruce up the color and flavor of the soup. I will cook this again.
November 03, 2014
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By: EatingWell User
very tasty with a few adjustments For this recipe I just used a pot and not the crockpot. I think the instructions made the recipe more confusing than it really should be so this is what I did all in the same pot... First I saut+¬ed the mushrooms and onions together until they browned, then added 1/4 cup of water to the pan. I left the eye on high through the next steps to get a boil going. To the mushrooms, onions and water, I added 2 cups of low sodium chicken broth, 1 1/2 cups of chopped carrots, 2 cups chopped red potatoes, 3 dried bay leaves, 1 tsp dried thyme, 2 slices of lemon and 2lbs or so of skinless bone in chicken thighs and salt and pepper to my liking. ( I hate cutting raw chicken so I shredded it at the end). I turned the eye to low then covered it with a lid and simmered for 45 minutes to cook the chicken through and soften the veggies. After 45 mins the chicken thighs were done and I used tongs to pull out the thighs and shred the meat with a fork. At this point I also removed the bay leaves and lemon slices. ( The meat was infused with all the flavors, so yummy!) I mixed the cornstarch with the water and added it to the pot to thicken the stew. I added the chicken back in and also added the thawed peas. I gave everything a mix and covered the pot again to let the peas warm through. Viola! It's so tasty with or without the cream. I decided not to add the cream to the entire pot but just pour a small amount into my individual bowl and mix. The cream real
September 27, 2014
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By: EatingWell User
Not really a crock pot recipe In my mind, a crock pot recipe is a 'throw it in the pot, go to work, come home to dinner' with minimal fuss. This recipe could work in a Dutch oven without all the transfer back and forth with crock pot (with less clean up and not as much time to cook). It also needed more flavor. I don't think I will make this again. Pros: Healthy Cons: Bland
August 12, 2014
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By: Shirley Carter
Delicious! I really liked this dish. I wouldn't change a thing! Very satisfying and easy to make. I paired it with a spinach salad and crusty bread. Pros: Everything
July 26, 2013
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By: EatingWell User
creamy lemon flavour i followed the recipe - and used my own delicious fat and salt free chicken stock which only has chicken flavour with a hint of a few vegetables, nothing strong! I read the reviews, made sure that I put in slices of lemon as one reviewer thought maybe people were adding whole lemons. As people were saying it was bitter, I took the lemon slices out half way through cooking. I still added the juice and the zest. No bitter taste at all, just really creamy lemon. Delicious, but really, too much lemon for the majority. Perhaps leave out the lemon juice and certainly take out the slices half way through cooking. Served with a mix or red, brown and wild rice. But, creamy mashed potatoes would be good - or even steamed, cubed pumpkins would be good. Oops, I put a bit of broccoli on the side and this was complemented by the creamy lemon flavour. Pros: reasonably easy Cons: too much lemon for some people
December 23, 2012
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By: EatingWell User
Too much lemon Forget the lemons-way too bitter. Suggest reduce lemons or take them out earlier.
September 23, 2012
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By: EatingWell User
I thought this was actually quite good- comfort food, so not jazzy, but solidly delicious. I added more thyme (dried) initially, and then added fresh at the end, so maybe that was the deciding factor. Served over whole wheat noodles- quite tasty.
May 03, 2012
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By: EatingWell User
Looks amazing Have not tired it but it is going on my list. If you love cooking in your crock pot check out this cool app and