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Slow cooker recipe
some reviews:
"Worth the effort - very tasty. I used a pack of variety dried mushrooms. The sauce is thin but can be thickened on the stove with corn starch."
"The flavors are excellent, and it is good in the slow cooker, but I thought the sauce was runny, so I put it back on the stovetop for the last 20 minutes and boiled to reduce the sauce down. I'm glad I did as it really intensified the flavor."
" I used fresh baby bella mushrooms, quartered, and dried herbs added at the beginning in the crockpot. Rich, delicious flavor!"
"After reading other reviews, I deicded to lightly coat my chicken in flour to thicken up the sauce. Also, fresh herbs can be expensive so I purchased dried ones. While the cream sauce was reducing i seasoned it with the herbs that I had on hand.. worked out pretty well."
1 1/2 cups chicken broth
1 cup dried morel mushrooms (or other dried mushrooms)
8 skinless chicken thighs (or a combination of legs and thighs)
3/4 teaspoon salt, divided
2 slices smoked bacon, diced
1/2 cup white wine
1 1/2 cups whipping cream
2 tablespoons Dijon mustard
4 shallots, chopped
3 baby leeks or green onions
1 pound fingerling or new potatoes, peeled and cut into 1/2-inch slices
4 garlic cloves
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
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