Rating: 3.5 stars
705 Ratings
  • 5 star values: 152
  • 4 star values: 162
  • 3 star values: 194
  • 2 star values: 149
  • 1 star values: 48

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
30 mins
total:
8 hrs 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.

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  • Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

  • Thirty minutes before serving, heat oven to 425° F. Using a 4½-inch cutter or large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes.

  • Ten minutes before serving, add the peas, green beans, cream, and ½ teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the pastry rounds.

Chef's Notes

See the best slow cookers here.

Nutrition Facts

690 calories; fat 37g; saturated fat 13g; cholesterol 139mg; sodium 1209mg; protein 41g; carbohydrates 47g; sugars 8g; fiber 6g; iron 5mg; calcium 88mg.
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