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Chicken Crockpot Stew with Mushrooms

1/2 oz package dried porcini mushrooms
6 lbs chicken thighs (with skin is better)
2 T vegetable oil
1 small diced onion
2 cloves garlic, chopped
1 C dry white wine
1/2 C canned crushed tomatoes
12 oz white mushrooms, sliced

Soak the dried porcini in 1-1/2 C warm water. They will need to soak at least 1/2 hour; overnight is not too long. Strain and save the soak water to add to the stew.

Put the oil in a heavy frying pan over medium-high. Brown the chicken pieces in batches to prevent crowding, and put them in the crockpot.

Cook the onion in the frying pan till it starts to brown. Add the garlic and stir for a minute. Add the wine and let it bubble as you scrape the residue off the pan with a spatula. Add the contents of the pan to the slow cooker.

Add the porcini, their soak water, and the tomatoes to the crockpot. Cook till done-- about 4 hours on high or 6-8 hours on low.

Serve with polenta or crusty bread, and a salad on the side. Any leftovers can be frozen.