Slow Cooker Chicken with Mushrooms & Wine

Chicken with MushroomsI never thought in a million years I’d be writing a meat recipe on here, but here I am. We’re a few months into my crazy diet for MSPI (Milk Soy Protein Intolerance), or infant allergic proctocolitis. So far, Luca is allergic to dairy, soy, gluten, eggs, nuts, coconut, chocolate, and possibly corn. But he’s happy! And healthy! So who am I to complain.

I was so tired of having beans/quinoa and rice for every meal, and a nutritionist I’ve been working with suggested I try adding in chicken. I’m not incredibly excited about chicken–I’d still rather have a plate of amazing veggies than some chicken–but it wasn’t as horrible as I thought it was going to be after 17 years!

Cooking meals three times a day without a break is kinda tough and so I’ve been trying to come up with as many slow cooker recipes as possible so dinner is ready when I walk in the front door from work. When you’re on this diet, it’s almost impossible to eat out and guarantee that allergens have been kept out of your meal. Most allergy-friendly slow cooker recipes (other than bean chili, bean chili, and bean chili) seem like they involve meat. This recipe smelled really nice when I walked in the door and the chicken shredded up nicely. I served it over brown rice, but it would also be good with polenta or pasta provided you aren’t gluten-free.

Wine Mushroom Chicken

Slow Cooker Chicken with Mushrooms & Wine

Adapted from Chicken Merlot with Mushrooms, Taste of Home

  • 3/4 pound sliced fresh mushrooms
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 Tb. olive oil
  • 2.5 pounds boneless skinless chicken thighs
  • 1 can (6 ounces) tomato paste
  • 1/4 cup water or chicken broth
  • 1/2 cup full bodied wine
  • dash of hot pepper flakes
  • 1-1/2 teaspoons Italian herbs
  • 1 tsp. Worcestershire
  • 2 tsp. Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: 1 tsp. cornstarch dissolved in 2 Tb. water

Layer the mushrooms, onion, olive oil, and garlic in the bottom of a 5-qt. slow cooker. Top with chicken. In a small bowl, whisk together the tomato paste, broth, wine, herbs, Worcestershire, Dijon, salt, and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Add a slurry of 1 tsp. cornstarch in water to the chicken if desired to thicken sauce.

Serve over hot rice, pasta, or polenta.
Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 5 servings.

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