Slow Cooker Country Chicken Stew

Slow Cooker Country Chicken Stew

Ingredients:
2 pounds chicken thighs, cut into pieces
1 large carrot, peeled and chopped
1 large onion, peeled and chopped
1 cup sugar-free chicken stock
2 cups water, divided
1 bouquet garni
1 teaspoon whole black peppercorns
2 tablespoons butter, divided
1 tablespoon tapioca flour
1/4 pound salt pork
10 pearl onions
1/2 pound mushrooms
1 tablespoon chopped fresh parsley

Directions:
1. Put the chicken, carrot, onion, stock, 1 cup of the water, bouquet garni and peppercorns in a large zip-top bag, making sure the chicken is submerged. Refrigerate overnight.
2. Remove the chicken. Strain the marinade, saving the liquid and discarding the vegetables and spices.
3. Melt 1 tablespoon butter in a large skillet over medium heat and blend in the tapioca flour. Add the chicken and stir a few minutes, then slowly stir in the marinade and remaining 1 cup water until smooth.
4. Transfer to a slow cooker, cover and cook on low 4-6 hours.
5. Cube the salt pork and peel the pearl onions. Cover with water in a pot, bring to a boil and drain.
6. Wipe the mushrooms clean and halve. Sauté the pork, onions and mushrooms in the remaining butter over medium heat until the pork browns. Drain and add to the slow cooker.
7. Cover and cook on low 2 hours more. Stir in the parsley before serving.

Tip:
If the stew is too salty, add a piece of raw potato or a spoonful each of cider vinegar and sweetener. If greasy, drop in a lettuce leaf for 2 minutes to absorb fat, then remove.