Slow Cooker Rosemary Mushroom Chicken Soup Recipe

As we’re full swing into the month of October and temperatures continue to drop and leave us craving warm, delicious comfort foods, Pillsbury has added a slew of slow cooker recipes to fulfill that exact craving! Here’s a recipe that I cannot wait to try, as soon as I get a slow cooker, that is! (Yes, I know it’s a downright crime that I don’t have a slow cooker.) Rosemary Mushroom Chicken Soup.

You will need:

• 2 1/2lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
• 6oz fresh portabella mushroom caps, cut in half lengthwise then sliced crosswise (about 3 cups)
• 3 cups sliced fresh shiitake mushrooms (about 6oz)
• 3 large shallots, sliced (about 1 1/2 cups)
• 2 cloves garlic, finely chopped
• 1/4 cup all-purpose flour
• 1 tablespoon chopped fresh rosemary leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 carton (32oz) Progresso® chicken broth (4 cups)
• 3 tablespoons Dijon mustard

1. Spray 4 to 5-quart slow cooker with cooking spray. In cooker, mix chicken, portabella and shiitake mushrooms, shallots and garlic. Add flour,rosemary, salt and pepper, toss until chicken and vegetables are coated. Stir in broth and mustard until wll mixed.

2. Cover; cook on low heat setting 8 to 10 hours. Stir well before serving.