Rich Chicken Stew

Your rating: None Average: 3.7 (253 votes)

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.

"I thought is was very bland and not worth all the effort. I agree though, is sure did make the house smell great. It was somewhat better the next day and it was better served over rice then noodles. We also added some Parmesan cheese...
Rich Chicken Stew Recipe

21 Reviews for Rich Chicken Stew

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.

reasonably easy
Too much lemon

Forget the lemons-way too bitter. Suggest reduce lemons or take them out earlier.


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.

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

This is a great recipe!

My husband had second helpings of this dish.

This recipe is a crockpot recipe and I must be honest...I don't have a crockpot. So I adjusted this recipe to cook on the stove. Prep-time was about twenty minutes including par-boiling cut-up chicken breats in a salt/lemon water bath and cutting up all the veggies (carrot, celery, onion, lemon, garlic, mushrooms). I used olive oil to saute the mushrooms and onion. Then added the pre-cooked chicken and veggies. Added chicken broth and chicken bullion. I used the water from the cooked chicken, which included lemon wedges, lemon juice and salt. Finished cooking the dish for about hour and half on a simmer. Removed the cooked food from the broth added flour and heavy cream.

This recipe had a nice "nutty" flavor. I really like using lemon in dishes, the lemon gives a well-rounded flavor.

Remember a recipe is merely a suggestion. Use them to help you construct a meal and then add to them for your tastes!

Served with rice.


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