Herb Chicken and Mushroom Stew

Ingredients

• 680 g (24 oz)button mushrooms
• 454 g (16 oz)chicken tenderloins
• 2.5 ml (½ teaspoon)dried basil
• 2.5 ml (½ teaspoon)dried oregano
• 1.25 ml (¼ teaspoon)dried thyme
• 15 ml (3 teaspoons)fresh garlic, lightly chopped
• 2bay leaves
• 240 ml (1 cup)chicken stock
• To tastesalt and pepper
• 28 g (2 tablespoons)butter
• 60 ml (¼ cup)double cream
• About 10 g (¼ cup)fresh basil, chopped
• 8 slicescooked bacon, crumbled

Instructions

1. 1

   Prepare ingredients

   Wash the mushrooms; remove the stems from larger ones if you like, and include them with the mushrooms. Cut the chicken tenderloins into bite-sized pieces.

2. 2

   Add mushrooms

   Put the mushrooms in the slow cooker.

3. 3

   Slow cook stew

   Add the chicken, dried basil, oregano, thyme, garlic, bay leaves and chicken stock. Season generously with salt and pepper, then cover and cook on Low for 3–4 hours.

4. 4

   Finish with cream

   Stir in the butter and double cream. Taste and add more salt and pepper if needed.

5. 5

   Serve with bacon

   Serve topped with the crumbled bacon and parsley.

What is chicken and mushroom stew?

Stew is a broad tradition of cooking ingredients slowly together in liquid; this American-style version pairs chicken and button mushrooms with herbs, stock and cream. The slow cooker makes it a practical, low-effort meal.

The mushrooms bring savoury depth, while the cream and butter are stirred in at the end for a richer finish. Crumbled bacon adds a salty, crisp contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 391 calories, 41g protein, 5g carbs, 23g fat.

The chicken provides much of the protein, while the mushrooms contribute some carbohydrates. Butter, double cream and bacon account for much of the fat; serve with a green vegetable or salad to round out the plate.

The ingredients that shape the flavour

Mushrooms: Button mushrooms hold their shape during slow cooking and release moisture into the stew. Keep the stems if you want to use the whole mushroom.

Herbs and garlic: Dried basil, oregano and thyme season the cooking liquid, while fresh basil is listed for a finishing touch. Bay leaves add a gentle herbal note; remove them before serving.

Why the cream goes in later

Late addition: Butter and cream are stirred in after the chicken and mushrooms have cooked. This gives the dairy less time to cook and keeps the final texture creamy.

Seasoning: Taste after adding the cream, then adjust the salt and pepper. The bacon topping is salty too, so bear that in mind before adding extra salt.

Check the texture and doneness

Chicken: Cut the tenderloins into similar-sized pieces so they cook evenly. The recipe gives a Low setting time of 3–4 hours; check that the chicken is thoroughly cooked before serving.

Mushrooms: They should be tender after cooking. The stew may be more brothy than thick, since the method does not include a thickener.

Timing and slow-cooker setup

Cooking time: The stated cooking stage is 3–4 hours on Low. Slow cookers can vary, so use doneness rather than the clock alone as your final check.

Layering: The method places the mushrooms in the slow cooker first, then adds the chicken, herbs, garlic and stock. Cover the cooker during the cooking stage.

What to serve alongside

A simple green vegetable or salad makes a fresh counterpoint to the creamy stew. For a more substantial meal, serve it with bread, rice or potatoes to catch the cooking juices.

Add the bacon just before serving to preserve its contrast with the tender mushrooms and chicken. The method also mentions parsley as a garnish, although it is not included in the ingredient list.

Recipe notes & tips

• Cut the chicken into evenly sized pieces to help them cook at a similar rate.
• Remove the bay leaves before serving.
• Add the cream and butter only after the slow-cooking stage, as directed.
• Taste the finished stew before adding extra salt, especially if using salty bacon.
• Crumble the bacon over the stew just before serving so it keeps some texture.

Variations

• Use mixed mushrooms: Replace some of the button mushrooms with another variety for a different savoury flavour.
• Add parsley: Finish with chopped parsley, as suggested in the serving method.
• Make it less rich: Use less double cream for a lighter, less creamy finish.
• Add vegetables: Serve with or add a side of cooked green vegetables.
• Change the herbs: Adjust the dried herb balance to suit your taste while keeping the same slow-cooking method.

Common mistakes to avoid

• Skipping the mushroom wash: Rinse the mushrooms before adding them, as the method directs.
• Cutting uneven chicken pieces: Make the pieces similar in size so they cook more evenly.
• Adding dairy too early: Stir in the butter and cream after the slow-cooking stage.
• Leaving bay leaves in the serving: Take them out before dishing up.
• Over-salting: Taste the stew after adding the cream and account for the salty bacon before seasoning further.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently until piping hot throughout; add a small splash of stock if the stew has thickened in the fridge.

Frequently asked questions