2 (10 fluid ounce) cans chicken broth
1 teaspoon olive oil
1/2 cup white wine ( didn't use)
1 teaspoon Worcestershire sauce
1/2 teaspoon Italian seasoning
1 teaspoon garlic powder
1.5 pounds little potatoes
1.5 pounds chicken thighs ( skinless)
1 large onion chopped
1 pound baby cut carrots
7 ounces pearl button mushrooms
Salt & pepper to taste
2 tablespoons cornstarch
Add the liquid ingredients (chicken broth, olive oil, white wine, and Worcestershire sauce) to slow cooker.
Add the remaining ingredients (except for cornstarch and salt & pepper). Mix well. Place chicken on top and sprinkle with garlic powder and Italian seasoning .
Cook for 6-8 hours on low heat. About an hour before it's done you can take the bone out of thighs with tongs and shred the chicken in the pot. I added some chicken bullion to the crockpot and stirred it in thoroughly. Add the cornstarch ( mixed with cold broth) about 15-30 minutes prior to serving. I also put up the heat to high so it would thicken up nicely. Add salt & pepper, to taste. Serve immediately.
If you prefer using chicken breasts, I suggest cooking it for 6 hours on low so they don't dry out too much
Gabe said his mother and grandmother would make Chicken Fricassee, this is not a fricassee. The real difference between the chicken fricassee and stew. It's all in the way you cook the chicken, in a stew it's boiled. In a fricassee, it's smothered or pan-fried first, then boiled.