Crock Pot Chicken Fricassee

Gather the ingredients.

Heat the olive oil in a large, heavy skillet over medium-high heat. Lightly sprinkle the chicken thighs with salt and pepper and place them in the skillet, skin-side down; cook for about 7 minutes, or until the skin is golden brown and releases easily from the pan. Flip the thighs over and cook for 1 minute longer.

Add the chicken stock to the slow cooker. Place the chicken pieces, skin-side up, in the slow cooker.

Add the onion, celery, carrots, mushrooms, and thyme to the same large skillet and cook over medium heat for 2 to 3 minutes, or until the onions are softened. Pour the onion mixture over the chicken—cook for about 2 to 3 hours on high or about 5 hours on low.

Remove the chicken thighs to a plate and cover loosely with foil to keep warm.

In a small bowl, make a beurre manie with the butter and flour. Knead with your fingers until the flour is completely blended into the butter.

Add about half of the beurre manie into the hot liquids in the slow cooker and continue cooking on high until thickened. Add more of the beurre manie if a thicker broth is desired. Add the heavy cream and heat through. Taste and add salt and pepper, as needed, along with 2 tablespoons of fresh chopped parsley.

Arrange the chicken and sauce in a serving bowl and garnish with extra parsley, if desired.