In the hustle and bustle of daily life, finding recipes that blend convenience with comfort is like striking culinary gold. Slow Cooker Mushroom Chicken is one such gem—a testament to the joy of coming home to a delicious meal that required minimal effort. This dish, born from the necessity of stress-free yet satisfying dinners, is a go-to for those seeking to nourish themselves and their loved ones without being tied to the kitchen stove all evening. Ideal for the busy professional or anyone navigating the demands of life, it offers a heartwarming meal with a creamy sauce and tender chicken that practically prepares itself.
Pairing wonderfully with a range of sides, Slow Cooker Mushroom Chicken can adapt to any taste preference. Opt for a bed of mixed greens or steamed broccoli for a lighter fare, or indulge in the comfort of buttery mashed potatoes or fluffy rice to complement the creamy sauce. And for those who can’t resist a good dip, a crusty baguette serves as the perfect vessel for savoring every last bit of this dish’s flavorful sauce.
Ingredients:
4 boneless, skinless chicken breasts
1 can (10.5 oz) of cream of mushroom soup
1 cup chicken broth
1 package (8 oz) of sliced fresh mushrooms
1 small onion, finely diced
3 cloves of 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)
Directions:
Arrange the sliced mushrooms and diced onion at the bottom of the slow cooker. Add the minced garlic on top.
Season the chicken breasts with salt, pepper, thyme, and parsley. Place them atop the mushroom and onion base.
Mix the cream of mushroom soup and chicken broth in a bowl. Pour over the chicken in the slow cooker.
Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
About 30 minutes before serving, blend the cornstarch with water to form a slurry and stir into the slow cooker to thicken the sauce.
Garnish with fresh parsley before serving.
Variations & Tips:
Add a cheesy dimension by mixing in a cup of shredded parmesan during the last 30 minutes.
Incorporate more vegetables, like carrots or peas, during the final hour of cooking.
For a lighter version, use low-fat milk mixed with extra cornstarch instead of cream of mushroom soup.
This dish is perfect for meal prep; portion and store in the refrigerator for up to four days or freeze for future meals.
Ensure all ingredients are gluten-free if required, including the cream of mushroom soup and chicken broth.
