Why You’ll Love It:
This dish is the ultimate comfort food, perfect for busy weeknights or lazy Sundays. The chicken turns out melt-in-your-mouth tender, bathed in a creamy, savory mushroom sauce that’s rich, aromatic, and packed with flavor. It’s a one-pot wonder that fills your home with a mouthwatering aroma!
Ingredient Tips:
Chicken Breasts: Boneless, skinless chicken breasts work best, but you can also use thighs for a juicier texture.
Cream of Mushroom Soup: Use a low-sodium version if you prefer, or make your own for an extra homemade touch.
Mushrooms: Feel free to experiment with different varieties like cremini or shiitake for a deeper flavor.
Herbs: Fresh thyme and parsley can replace dried for a brighter, more herbaceous taste!
Instructions:
Prepare the Base: Spread the sliced mushrooms and diced onion evenly over the bottom of your slow cooker. Add the minced garlic on top to release its full flavor during cooking.
Season the Chicken: Sprinkle the chicken breasts with salt, pepper, dried thyme, and parsley. Lay them on top of the mushroom and onion mix in the slow cooker.
Make the Sauce: In a mixing bowl, whisk together the cream of mushroom soup and chicken broth until smooth. Pour this mixture over the chicken, ensuring everything is covered.
Cook Low and Slow: Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked through.
Thicken the Sauce: About 30 minutes before serving, combine the cornstarch and water in a small bowl to make a slurry. Stir it into the slow cooker to thicken the sauce.
Finish Up: Continue cooking for the remaining 30 minutes. Just before serving, garnish with freshly chopped parsley for a pop of color and freshness.
Serving Suggestions:
Pair this creamy mushroom chicken with steamed rice, mashed potatoes, or buttered noodles to soak up all that delicious sauce. A side of steamed broccoli or green beans would add a nice, crunchy contrast!
Storage/Meal Prep Tips:
Leftovers: Store in an airtight container in the fridge for up to 3 days.
Reheating: Warm in the microwave or on the stove over low heat, adding a splash of chicken broth if the sauce thickens too much.
Freezing: This dish freezes well! Place in a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge before reheating.
Variations:
Make it Dairy-Free: Use a dairy-free cream of mushroom soup.
Add Veggies: Toss in some sliced carrots or potatoes at the beginning for a heartier meal.
Spice it Up: Add a dash of red pepper flakes for a subtle kick of heat.
Enjoy your delicious and cozy dinner! 😊
Slow Cooker Creamy Mushroom Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 can 10.5 oz cream of mushroom soup
- 1 cup chicken broth
- 1 package 8 oz sliced fresh mushrooms
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 3 tablespoons water
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Base: Spread the mushrooms, onion, and minced garlic at the bottom of the slow cooker.
- Season the Chicken: Season chicken breasts with salt, pepper, thyme, and parsley, then place over the mushroom mixture.
- Mix the Sauce: Whisk together cream of mushroom soup and chicken broth. Pour over the chicken in the slow cooker.
- Cook: Set the slow cooker to low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
- Thicken the Sauce: Mix cornstarch with water to create a slurry, stir into the slow cooker 30 minutes before the end of cooking.
- Finish and Serve: Continue cooking for the remaining time. Garnish with fresh parsley and serve.