6-8 skinless chicken thighs (bone in preferably)
1 1/2 lbs of small to medium crimini or button mushrooms (cleaned)
1 large onion diced
3-4 cloves of garlic, minced
1 ½ cups of chicken broth
2 bay leaves
1 ½ tsp of dried thyme
2 tbsp dried parsley
3 tsp salt
1 ½ tsp of pepper
2 tbsp corn starch
Arrange chicken pieces on the bottom of slow cooker. Add the mushrooms, onions, garlic and spices. Add chicken broth.
Cook on low heat for 5-7 hours stirring.
About 30 minutes prior to being done, remove bay leaves. Mix cornstarch in a small amount of cold water. Add to slow cooker and mix well to get sauce to thicken.