From My Carolina Home

Quilting, cooking, reading books, gardening, crafting, sewing, photography and more

Slow Cooker Bourbon Chicken with Mushrooms

10 Comments

Cooler days and nights, combined with busy schedules means the slow cooker is coming out of the pantry to take care of dinner.  While I usually think of this cooker as the best way to a hearty meal ready when I get home, I wanted to make a low fat dish.  Over the years of using a slow cooker, and watching cooking shows, I have learned (and confirmed with experience) that the most flavorful meats need a bit of extra care.  Certainly throwing everything into the cooker and turning it on is one way to go, but a few extra minutes on both ends will give you a meal to savor as slowly as it cooked.

Slow Cooker Bourbon Chicken with Mushrooms

This time I started with chicken thighs.  I think the thighs stand up to long slow cooking well, although you could use the breast.  The key is to leave the skin and bones intact (we’ll remove them later), so their flavor is added to the cooking.  The boneless, skinless chicken breasts tend to become tough and dry, plus the bone in skin on pieces are usually less expensive.  A bone in piece of chicken just has more flavor.  I gathered onion and spices, chicken broth, bourbon and mushrooms.

Slow Cooker Bourbon Chicken with Mushrooms

Set a frying pan on the stove to heat with a bit of olive oil.

Slow Cooker Bourbon Chicken with Mushrooms

Season the skin side of your chicken.

Slow Cooker Bourbon Chicken with Mushrooms

Place in the pan skin side down and season the other side. Sear on high heat.

Slow Cooker Bourbon Chicken with Mushrooms

Turn the chicken over and sear the other side.

Slow Cooker Bourbon Chicken with Mushrooms

While the chicken sears, cut a large slice of onion and break into rings.  How much is purely a taste issue, a bit more or less doesn’t matter.

Slow Cooker Bourbon Chicken with Mushrooms

Spray the slow cooker crock with no-stick spray, then place half of the onions inside, top with the chicken pieces.

Slow Cooker Bourbon Chicken with Mushrooms

Slice the mushrooms.

Slow Cooker Bourbon Chicken with Mushrooms

This is the underside of the seared chicken, look at the lovely color on the meat.

Slow Cooker Bourbon Chicken with Mushrooms

Measure about 1/2 cup of broth, about half of the can, give or take a smidge.  Put the rest in the refrigerator, we will use it later.

Slow Cooker Bourbon Chicken with Mushrooms

Top the chicken with all the mushrooms.

Slow Cooker Bourbon Chicken with Mushrooms

Add the remaining onions, and pour the chicken broth over, along with 1/4 to 1/2 cup of bourbon to taste.

Slow Cooker Bourbon Chicken with Mushrooms

Cover and cook on low for 6-7 hours.

Slow Cooker Bourbon Chicken with Mushrooms

Doesn’t this look good? It will get even better with just a few more steps.

Slow Cooker Bourbon Chicken with Mushrooms

Remove the chicken and vegetables to a plate. Remove the skin, gristle and bones, and discard. This is a fat separator, and it works wonderfully. Just pour the hot liquid left in the pot into it. The sieve at the top will catch any large bits left, the liquid goes to the bottom. The fat floats on top, and the broth will pour from the bottom, effectively and quickly de-fatting the broth.

Slow Cooker Bourbon Chicken with Mushrooms

Pour the broth into a saucepan, and heat on high to boiling.

Slow Cooker Bourbon Chicken with Mushrooms

Mix two tablespoons of flour with the remaining chicken broth until it is smooth.

Slow Cooker Bourbon Chicken with Mushrooms

Add to the boiling broth in a thin stream stirring continuously, until a thickened gravy forms, about one minute.

Slow Cooker Bourbon Chicken with Mushrooms

Replace the chicken and vegetables back in the cooker, and pour the gravy over.

Slow Cooker Bourbon Chicken with Mushrooms

Warm the chicken in the gravy for 5-10 minutes, until nicely hot.  It can hold in the slow cooker for an hour at this stage if needed.  Serve over rice, if desired, or noodles would work too, or even mashed potatoes. For a low carb meal, just serve it plain with roasted vegetables, or maybe spaghetti squash. Sorry this pic is a bit blurry, but it looks even more scrumptious with the seared side up.

Slow Cooker Bourbon Chicken with Mushrooms

Eat it up!!  The bourbon lends the chicken an aged, smokey flavor.  The alcohol burns off leaving this wonderful flavor behind infused into the meat.  Use the 1/4 cup amount for a light flavor, go up to the 1/2 cup for a stronger flavor.  Yum!!

Slow Cooker Bourbon Chicken and Mushrooms

3-4 chicken thighs bone-in, skin-on (or breasts, or a mixture of light/dark pieces)
Garlic salt and lemon pepper, enough to lightly sprinkle all the pieces of chicken both sides.
1 tablespoon olive oil (or just enough to lightly film a saute pan)
one large thick slice of onion
8 ounces mushrooms, sliced
1 can low sodium, low fat chicken broth, divided
1/4-1/2 cup bourbon
2 tablespoons flour

Set a frying pan on the stove to heat with a bit of olive oil. Season the skin side of your chicken. Place in the pan skin side down and season the other side. Sear on high heat until nicely browned. Turn the chicken over and sear the other side. While the chicken sears, cut a large slice of onion and break into rings. Spray the slow cooker crock with no-stick spray, then place half of the onions inside, top with the chicken pieces. Measure about 1/2 cup of broth, about half of the can, give or take a smidge. Top the chicken with all the mushrooms and the remaining onion. Pour the 1/2 cup of chicken broth over, reserve the rest for later. Add 1/4 to 1/2 cup of bourbon to taste.

Cover and cook on low for 6-7 hours.

Remove the chicken and vegetables to a plate. Remove the skin, gristle and bones, and discard. Using a fat separator, pour the hot liquid left in the pot into it, de-fatting the broth. Pour the broth into a saucepan, and heat on high to boiling. Mix two tablespoons of flour with the remaining chicken broth until it is smooth. Add to the boiling broth in a thin stream stirring continuously, until a thickened gravy forms.

Replace the chicken and vegetables back in the cooker, and pour the gravy over. Warm the chicken in the gravy for 5-10 minutes, until nicely hot. It can hold in the slow cooker for an hour at this stage if needed. Serve over rice, if desired, or noodles would work too, or even mashed potatoes. For a low carb meal, just serve it plain with roasted vegetables, or maybe spaghetti squash.

Slow Cooker Bourbon Chicken with Mushrooms

Enjoy!! Do you use your slow cooker a lot?

 

Creative-Goodness . FoodieFriday . My Flagstaff Home

Ms Helen’s Full Plate Thursday

 

Advertisements

Author: Carole @ From My Carolina Home

Blog frommycarolinahome.com

10 thoughts on “Slow Cooker Bourbon Chicken with Mushrooms

  1. I always enjoy your step-by-step recipes, especially the photos. The one where you are pouring the broth into the pan is magical. Did you have help with that? or did you pour and snap a hand selfie at the same time? Awesome!

  2. Yumm. Thank you for the recipe. BTW, this is total #CreativeGoodness and I do appreciate such sharing. I definitely want to make this.

    QuiltShopGal
    http://www.quiltshopgal.com

  3. That looks yummy. I often wondered how a fat separator works. Thanks for sharing all the photo’s 🙂

  4. Carole, this looks scrumptious! We received a slow cooker last year for Christmas and have used it several times. Today will actually be a great day to use it with all that we have to do. I would use this recipe, only I do not have any chicken out for today…but will certainly be using this recipe before to long. Thanks for sharing and have a wonderful creative day!

  5. Sounds yummy!

  6. Sounds yummy. I have developed an intolerance to gluten. What would you suggest to substitute for flour? corn starch or one of the other flours, like rice flour? Thanks, Mary

    • I think you should be able to use corn starch. I’d start with 1 TBSP of corn starch mixed well with equal amount of cold water. Pour in the boiling broth and stir well to mix – it would become lumpy if you do not stir enough – and let it boil again, it take some time to thicken. If it is still too thin, try another 1/2 or 1 TBSP corn starch mixed with equal amount of cold water. This is how I thicken gravy that needs some extra thickening.

  7. Count me in for this amazing recipe!!! Seriously– I’m making my grocery list now and can’t wait!! We are trying to do some low carb so I will serve it with zuchinni noodles— thanks so much!!
    Xoxo
    Vicki

  8. Pingback: #CreativeGoodness Linky Party – October 9th | QuiltShopGal

  9. Your Slow Cooker Bourbon Chicken with Mushrooms will be heavenly, we will love it! Thanks so much for sharing this awesome post with us at Full Plate Thursday. Have a great week and hope to see you again real soon!
    Miz Helen

I try to respond to every comment via email, let's chat! First time comments are moderated, after that your comment will post immediately.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s