Slow Cooker Chicken Thighs and Mushroom Gravy

This recipe is great over pasta or with a side of mashed potatoes.  And it can be started in the afternoon if you need a last minute meal in a slow cooker.

Slow Cooker Chicken Thighs and Mushroom Gravy

1 c. chicken stock

2 1/2 T. flour

1 c. sliced shallots

8 oz. sliced cremini mushrooms

4 oz. sliced fresh shitake mushrooms (if you can't find them, just use more cremini)

1/3 c. dry white wine

2 t. chopped fresh rosemary

8 boneless, skinless chicken thighs (about 1 1/2 pounds)

3/4 t. kosher salt

1/2 t. black pepper

garnish of flat leaf parsley

Whisk together the stock and flour in a slow cooker until blended  Add the shallots, mushrooms, wine, and rosemary.  Sprinkle the chicken with salt and pepper.  Arrange the chicken in the slow cooker, nestling it among the mushrooms and liquid.  

Cover and cook on low until the chicken is tender and the sauce has thickened, about 4 hours.

Remove the chicken, and transfer the rest to a saucepan.  Bring to a boil over medium-high heat.  Boil, stirring occasionally until the sauce is reduced to 2 cups, about 5 minutes.

Combine the chicken and sauce in a serving dish and garnish with parsley.

---------------------------

T = tablespoon

t = teaspoon

oz = ounce

lb = pound