Slow Cooker Creamy Mushroom Chicken Stew

• 12 boneless skinless chicken thighs or 6 boneless chicken breasts, cut in pieces
• 12 ounces white button mushrooms, halved
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 (14 g) package dried chanterelle mushrooms
• 1/2 teaspoon dried tarragon or 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup sodium-reduced chicken broth
• 1/2 cup white wine
• 1 tablespoon Dijon mustard
• 1/4 cup all-purpose flour
• 1/4 cup chopped fresh parsley
• 1/4 cup 10% cream
• 2 teaspoons white wine vinegar

1. In slow cooker, combine white mushrooms, onion, garlic, chanterelles, tarragon, salt and pepper. Top with chicken.
2. Whisk together broth, wine and Dijon; pour over chicken. Cover and cook on low, 6 to 8 hours.
3. Whisk flour with 1 cup of cooled cooking liquid until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes. Stir in parsley, cream and vinegar.

chicken, white button mushrooms, onion, garlic, chanterelle mushrooms, tarragon, salt, pepper, chicken broth, white wine, mustard, flour, parsley, cream, white wine vinegar

Taken from www.food.com/recipe/slow-cooker-creamy-mushroom-chicken-stew-491149 (may not work)