Rich Chicken Stew

This is a great slow-cooker recipe for ya. We added a bit more cream than the original recipe called for - actually a bit too much (who knew there was such a thing!?). Even after an hour of digesting our tummies were still rebelling. The amount below is what I suggest (less than we used). It still tasted good going down, just not exactly a healthy one when you almost double the cream amount. =) It is a bit more involved than the usual slow-cooker, just because you have to do some extra steps after the slow-cooker cooking part is over. Still not too bad, you just may want to do it on a weekend or a day you're not working. Modified from Eating Well. Takes about 40 minutes of active time, a little over 5 hrs total time. On a cooler day like today, this would make a great, comforting, beat the Monday blues meal.

Ingredients

• 1 pound mushrooms, stems trimmed, caps wiped clean
• 1/2 cup finely chopped shallots, (2 large)
• 2 teaspoons extra-virgin olive oil
• 1/2 cup water, divided
• 4 cups reduced-sodium chicken broth
• 1 cup thinly sliced carrots, (2 large)
• 1 teaspoon dried thyme leaves
• 2 bay leaves
• 2 to 2.25 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
• 2 1/4-inch-thick lemon slices, (including peel), seeded
• 1/2 teaspoon freshly grated lemon zest
• 2 tablespoons cornstarch
• 1/4 cup plus 1-2 tbsp (add the extra tablespoons to taste) whipping cream
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 1 1/2 cups frozen green peas, rinsed under cold water to thaw
• 1/2 cup chopped fresh cilantro (or parsley)

Directions

1. Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. 
2. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. 
3. Add broth, carrots, thyme and bay leaves; bring to a boil.
4. Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
5. With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. 
6. Skim out any fat pieces and pour the liquid into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.
7. Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling. 
8. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper.
9. Just before serving, stir in peas and cilantro.

*To make ahead, make through step 8 and then refrigerate. Stir in peas and cilantro after reheating.