Slow Cooker Fresh Herb Chicken Mushroom Leek Casserole

Name: Slow Cooker Fresh Herb Chicken Mushroom Leek Casserole
Ingredients: 1 1/2 pounds boneless skinless chicken thighs ((cut into large bite sized pieces)); 2 tablespoons butter; 1 tablespoon olive oil; 1/4 pound leeks, washed well and sliced ((about three leeks)); 8 oz mushrooms (halved); 1/2 small onion (diced); 2 cloves garlic (minced); 2 tablespoons flour; 1 tablespoon lemon juice; 1 cup chicken broth; 1 cup heavy cream; 14 oz bag cubed country style stuffing mix (or homemade cubed bread crumbs if preferred); 1/2 cup fresh shredded Parmesan cheese; 1/2 cup fresh chopped herbs ((I used rosemary, sage, thyme and parsley))

"Fresh filling food that will feed a crowd? This recipe! Chicken, stuffing and loads of homemade creamy sauce with plenty of mushrooms and leeks tucked in there for even more flavor. And don't forget a..."

INGREDIENTS

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1 1/2 pounds boneless skinless chicken thighs ((cut into large bite sized pieces))

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2 tablespoons butter

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1 tablespoon olive oil

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1/4 pound leeks, washed well and sliced ((about three leeks))

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8 oz mushrooms (halved)

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1/2 small onion (diced)

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2 cloves garlic (minced)

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2 tablespoons flour

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1 tablespoon lemon juice

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1 cup chicken broth

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1 cup heavy cream

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14 oz bag cubed country style stuffing mix (or homemade cubed bread crumbs if preferred)

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1/2 cup fresh shredded Parmesan cheese

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1/2 cup fresh chopped herbs ((I used rosemary, sage, thyme and parsley))

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