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.

EatingWell Test Kitchen


Recipe Summary

4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • Simmered Stew variation:

  • Total: 1 1/2 hours

  • In Step 1, use only 1 1/2 cups broth.

  • 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.

  • 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 Facts

319 calories; protein 31.2g; carbohydrates 16.5g; dietary fiber 3g; sugars 5.3g; fat 14.6g; saturated fat 4.9g; cholesterol 99.2mg; vitamin a iu 5015.1IU; vitamin c 19.4mg; folate 66.1mcg; calcium 61.4mg; iron 3.1mg; magnesium 47.4mg; potassium 856.7mg; sodium 700.9mg; thiamin 0.3mg.

Reviews (26)

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26 Ratings
  • 5 star values: 4
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
Read Recipe carefully this calls for two SLICES of lemon cut 1/2 inch thick not two lemons..also if you do not follow the recipe and the steps and then find it to be disapointing...try actually following it and then write a review..I find it frustrating to read reviews from people that did not follow the recipe and then do not like it...on the other hand I do like to read when someone has made it and then added to it to make it better the next time around! Read More
Rating: 4 stars
This recipe worked well using a pressure cooker for 20 minutes instead of a slow cooker. I also replaced the cream with whole milk and my family found it to be quite tasty! I'm sending this quick savory recipe to my college son for the cold winters in Reno. Read More
Rating: 4 stars
Delicious! This was delicious! I'm not sure who would think this was bland unless you skipped the first few steps and just threw it all in a crock pot. The cooking of the mushrooms and shallots gives you the fond you need to make it tasty and should not be skipped. I did the crock-pot method and did find the whole process a little time consuming but worth it in the end. I also did not add the lemons or the zest but did add the lemon juice in the final steps. This would be great over a biscuit as well! I will definitely make this again. Pros: Tastes great healthy crowd-pleaser Cons: Time consuming Read More
Rating: 2 stars
Chicken Stew OK recipe - it was bland and it was a little time consuming but overall my husband and I liked it. Don't think I'd make it again though. Pros: Different Cons: Bland Read More
Rating: 4 stars
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 blog...getcrockingapp.com/blog Read More
Rating: 4 stars
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 to add some flavor. I wouldn't make again. Read More
Rating: 4 stars
Great Dinner This recipe is a great crowd pleaser. Even my picky husband liked it. However I'd say skip the lemon juice at the end....it's totall unnecessary and adds a little too much tang. Will make again for sure. Pros: Easy quick slow-cooker recipe Cons: Too lemony Read More
Rating: 2 stars
Time consuming approach to a disappointing crock pot meal I followed the browning steps involving the mushrooms and shallots (although I used onions not shallots.) I used bone-in breasts and I threw about 4 pounds into my crock pot (because I had to cook the chicken breasts or end up having them spoil shortly). I also added some cut-up small red potatoes. I used only 2 cups of chicken broth (regular not low sodium). After cooking the concoction for the entire day in my crock pot on Auto-shift (high for 2 hours then an automatic shift to low) the yield was deliciously tender and flavorful chicken breasts but a very bland broth with carrots potatoes and mushrooms. I shredded the chicken from 3 of the 6 breasts (and saved the other 3 for other recipes). I thickened the broth as directed too with the corn starch. Even with liberal use of pepper and some salt the stew was bland -- and I did use the lemon slices and juice (but not the zest). I had to add additional dry poultry seasonings -- thyme sage and poultry blend -- and even a little Mrs. Dash's Grilling Blend for chicken. With the additional seasoning the stew was OK but certainly not worth the effort unless your goal is succulent chicken meat. Served it over noodles. We'll eat it up but I'm going to continue to search for a better chicken stew recipe than this. Pros: Chicken was deliciously tender and flavorful. Cons: Broth was bland. Read More
Rating: 4 stars
So Yummy! I've been looking for a chicken soup recipe to rival my mother's for years and I think I just found it! Go easy on the parsley though. The recipe calls for a whole cup! I put in a fraction of that and it was perfect. You just don't want it to overpower the chicken. I didn't have any egg noodles when I made this but it is very good over white rice also. Read More