This dish was a leftover concoction that turned into one of the tastiest dinners ever. So I had to share! It’s somewhere between a stew and a soup. The broth is so incredibly rich and flavorful. I called it a chicken mushroom crockpot ragout for lack of a better name! Bonus – it is gluten free.
What goes in the Crockpot:
(measurements approximate, adjust to taste or use what you have!)
About two cups carrots
About a cup of chopped onions or pearl onions
2 cups of sliced mushrooms plus two portabella caps sliced
2-3 zucchini, chunked
4 fresh chicken breasts (boneless)
Herb Mixture
two to three heaping TBS herbs de provence
1/2 tsp turmeric
a few shakes of coriander
a shake or two of garlic powder
1.5 tsp coarse salt
oil to turn the above into a paste-like consistency
Toss a heaping tsp of the mixture in with the veggies and sort of toss it in so they all get a little coated.
Smear the rest all over the chicken and place the chicken on top of the veggies.
Cook on low for 4-6 hours
Serve with rice, or quinoa. I advise serving in a large mug!
Sounds delicious!! I will be trying this out tomorrow!
At what point do you throw in the mushrooms and zucchini?
I throw everything in at once!
That looks fantastic! I never know what to put in my dang crockpot. Bookmarking this – thank you!
Hi! This looks great. Do you not add any liquid to this? How “saucy” is it when it’s done cooking? Thanks!
It’s quite saucy when it’s done. No need to add liquid! The liquid from the chicken and mushrooms makes a sauce that is really rich and delicious too.
Can you used jarred pearl onions?
Sure, why not!?