If you’re from Canada please feel free to jump in right here and tell me how I’ve totally taken out of context a favorite dish and turned it into something completely different while still calling it poutine. I won’t be offended. I’ve never had the real thing but I just keep seeing it all over the Food Network and can’t stop wanting to jump on a plane to somewhere that makes it so I can have some! But since that’s probably not super practical then I’ve settled for doing my best and making my own version at home.
One thing I did find in my research (yes, I actually spend time on the internet just reading about food, lots of time – maybe I need an intervention), anyway what I found the biggest suggestion to be was to be sure and use cheese curds if at all possible. And guess what? I looked it up, found a local company that makes them and sells them through a supermarket chain that happens to have a location by my house. So? I excitedly went and bought way to many cheese curds for my dish! (What else can I use them in? It’s possible I went overboard.)
I didn’t know what to expect from these little things they call squeaky cheese curds but I ripped open the package (after I paid for them) to give them a try. Yum! Like just a little milder and a lighter and cleaner texture compared to “regular” cheese. What do you think? How do you describe them?
Okay I know, enough about the cheese already. The recipe is pretty simple, just some flavorful chicken thighs in a simple homemade gravy that cooks all day in the slow cooker. Everything goes atop your favorite crispy cooked oven fries. I used Alexa Rosemary Fries and loved the extra flavor.
I also utilized a bag of my favorite mushrooms. Easy, already cleaned and sliced and ready to go. They hold up in the slow cooker well and I don’t have to worry about them going bad before I use them like with fresh mushrooms.
Let me know what you think? Are you on the poutine band wagon?
Slow Cooker Chicken Poutine
- 1 1/2 pounds boneless skinless chicken thighs
- 8 oz frozen fire roasted button mushrooms or regular mushrooms
- 1/2 cup flour
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups chicken broth
- 1/4 cup heavy cream for later
- 6 oz cheese curds (or mozzarella cheese if you can't find them)
- 1 package your favorite frozen fries
- Place chicken and mushrooms in slow cooker
- Sprinkle with flour and seasonings and toss to coat chicken and mushrooms well (this will help keep the lumps out when adding broth)
- Slowly pour broth over chicken and mushrooms and gently stir to remove any lumps
- Cover and cook on high for 3-4 hours or low for 6-8
- Shred chicken and add cream, stir to mix well and let heat through another 15-30 minutes
- Cook fries according to package directions until nice and crispy
- Top fries with gravy and cheese curds and serve