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Ingredients

• 1 pound  mushrooms, stems trimmed, caps wiped clean
• 1/2 cup  finely chopped shallots, (2 large)
• 2 teaspoons  extra-virgin olive oil
• 1/2 cup  water, divided
• 4 cups  reduced-sodium chicken broth
• 1 cup  thinly sliced carrots, (1 large)
• 1 teaspoon  fresh thyme leaves, or 1/2 teaspoon dried
• 2   bay leaves
• 2 pounds  boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
• 2   1/4-inch-thick lemon slices, (including peel), seeded
• 1/2 teaspoon  freshly grated lemon zest
• 2 tablespoons  cornstarch
• 1/4 cup  whipping cream
• 2 tablespoons  lemon juice
• 1/2 teaspoon  salt
•   Freshly ground pepper, to taste
• 1 1/2 cups  frozen green peas, rinsed under cold water to thaw
• 1/2 cup  chopped fresh parsley

Description

A Blanquette Is A Classic French Stew Of Veal, Chicken Or Lamb With Mushrooms In A Velvety Sauce. This Concept Has Been Adapted To The Slow Cooker To Make A Lightened-up Version Using Chicken Thighs. Just A Little Whipping Cream (which Is Less Inclined To

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