Slow-Cooker Herby Chicken with Leeks & Mushrooms (Clear Broth, No Cream)
A lighter slow-cooker option that avoids the flavors you disliked: chicken thighs with leeks, mushrooms, and herbs in a clear broth (not creamy). Great for batch-cooking; serve with a simple salad.
Back to full listIngredients
- DRAPER VALLEY FARMS® Bone-In Chicken Thighs (or boneless thighs) 1.5 lb (about 4 thighs) $3.99/lb
- Organic Leeks (bunch) 1 large leek, cleaned and sliced $5.49/lb
- Simple Truth Organic® Sliced Baby Bella Mushrooms (or Whole White Mushrooms) 8 oz $4.79 (8 oz)
- Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $2.79/3 ct
- Chicken stock or water 2 cups
- Bay leaf 1
- Dried thyme 1 tsp
- Olive oil 1 tsp (optional for browning)
- Salt and black pepper to taste
- Optional: butter lettuce or romaine hearts (side salad) 1 small salad $3.99 (butter lettuce) / $5.49 (romaine hearts)
Instructions
- Optional browning (adds flavor, still light): sear thighs in a skillet with 1 tsp oil, 2 minutes per side. (Skip if you want ultra-simple.)
- Add leeks, mushrooms, garlic, bay leaf, thyme, and stock/water to the slow cooker. Nestle chicken on top. Season with salt and pepper.
- Cook on LOW 5–6 hours (or HIGH 3–4) until chicken is very tender and 165°F.
- Remove chicken; discard bay leaf. Skim fat from the top of the broth. (If bone-in, pull meat off bones and return to pot.)
- Taste and adjust seasoning. Serve in bowls with lots of leeks/mushrooms and broth; pair with a simple green salad.
Health notes: ~450–650 kcal/person depending on thigh size. Light broth-based dish; skim fat and remove skin to make it even lighter.
Drink pairing: Wine: Washington Pinot Gris. Non-alcoholic: sparkling water with lemon.