Herb Chicken and Mushroom Stew

This makes a total of 5 servings of Herb Chicken and Mushroom Stew. Each serving comes out to be 391 calories, 22.5g fats, 4.7g net carbs, and 41.3g protein.

📝 Ingredients

• 24 ounce button mushrooms
• 16 ounce chicken tenderloins
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 3 teaspoon fresh garlic (lightly chopped)
• 2 whole bay leaf
• 1 cup chicken broth
• salt and pepper
• 2 tablespoon butter
• 1/4 cup heavy whipping cream
• 1/4 cup fresh basil (chopped)
• 8 slice cooked bacon (crumbled)

👨‍🍳 Instructions

1. 1Wash all of the mushrooms. I like to take the stems off of the larger ones, but I also include them. Cut all of the chicken tenders into bite size pieces.
2. 2Place the mushrooms into the slow cooker.
3. 3Add the chicken, basil, oregano, thyme, garlic, bay leaves, and chicken broth. Season well with salt and pepper. Cover and cook for 3-4 hours on the low setting.
4. 4Mix in the two tablespoons of butter and heavy whipping cream. Taste and add additional salt and pepper if needed.
5. 5Serve with crumbled bacon and parsley.