INGREDIENTS
2 1/2
lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
6
oz fresh portabella mushroom caps, cut in half lengthwise then sliced crosswise (about 3 cups)
3
cups sliced fresh shiitake mushrooms (about 6 oz)
3
large shallots, sliced (about 1 1/2 cups)
2
cloves garlic, finely chopped
1/4
cup all-purpose flour
1
tablespoon chopped fresh rosemary leaves
1
carton (32 oz) Progresso® chicken broth (4 cups)
3
tablespoons Dijon mustard
DIRECTIONS
1
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix chicken, portabella and shiitake mushrooms, shallots and garlic. Add flour, rosemary, salt and pepper; toss until chicken and vegetables are coated. Stir in broth and mustard until well mixed.
2
Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.
High Altitude (3500-6500 ft)
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