Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- 8 slices bacon, chopped
- 8 oz cremini mushrooms, sliced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
Instructions
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in the pan.
- Add the sliced mushrooms to the skillet and cook until golden brown, about 5 minutes. Add the diced onion and minced garlic, cooking until softened.
- Add the butter to the skillet and let melt, then sprinkle the flour over the vegetables. Stir and cook for 1-2 minutes.
- Slowly pour in the chicken broth while stirring constantly to avoid lumps. Add Dijon mustard, Worcestershire sauce, smoked paprika, dried thyme, onion powder, and salt. Stir to combine.
- Place the chicken thighs in a slow cooker and pour the sauce mixture over the top. Add the cooked bacon and stir gently.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender. Stir occasionally if possible.
- Serve over egg noodles, rice, or mashed potatoes. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Method: Main Course
- Cuisine: Russian-inspired
Nutrition
- Calories: 450
- Sugar: 3
- Fat: 28
- Carbohydrates: 12
- Protein: 38