Chicken Blanquette—French Chicken Stew—in the Slow Cooker
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Cook time: 
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Don't pass on this recipe because the ingredient list looks long--you likely have many of these things on hand already. PS: This is great with baked rice, pureed potatoes, or parsleyed noodles.
  • 2 pounds skinless, boneless chicken thighs, cut into quarters
  • 1 tablespoon olive oil
  • 3 whole cloves
  • 1 medium onion, quartered
  • 10 fresh parsley sprigs
  • 1 bay leaf
  • ¾ cup dry white wine
  • ¼ cup low-sodium chicken broth
  • 1 large carrot, cut into large chunks
  • 1 stalk celery, including leaves, cut into 2 or 3 pieces
  • ½ dried thyme, crushed
  • 1 pound haricots verts or thin green beans, trimmed
  • 2 cups quartered fresh mushrooms
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • ¼ cup whipping cream
  1. Sprinkle chicken with salt and pepper to taste. On the browning setting of your slow-cooker (375°F), cook and stir the chicken in the hot oil until lightly brown. Press the cloves into one of the onion quarters. Using 100% cotton kitchen string, tie the parsley and bay leaf into a bundle (being careful not to break up the bay leaf). Add onion quarters, parsley bundle, wine, broth, carrot, celery, and thyme to the cooker.
  2. Cover and cook on the low-heat setting for 3 to 4 hours or on the high-heat setting for 1½ to 2 hours.
  3. About 20 minutes before cooking time is over, in a large saucepan cook the haricot verts, covered, in boiling salted water for 4 minutes or until barely crisp-tender (green beans will take a little longer). Drain. In the same saucepan, cook the mushrooms in 1 tablespoon of the butter until tender. Add the haricot verts to the saucepan; cover to keep warm.
  4. Remove the carrots, parsley/bay leaf bundle, clove-studded onion quarter, and celery stalks from the slow cooker; discard. In a small bowl, work the flour and the remaining 2 tablespoons butter into a smooth paste. Set the slow-cooker on 350° (or on High) and bring the liquid to a boil. Gradually whisk the butter-flour paste into the cooking liquid. Cook and stir until the liquid thickens and bubbles; cook and stir one minute more.
  5. Stir in the whipping cream and bring to a boil; stir in the haricots verts mixture. Cook until heated through.
  6. To sere, ladle stew into bowls; serve alongside rice, pureed potatoes, or noodles. Garnish with fresh snipped parsley, if desired.
Recipe by Wini Moranville at