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Slow Cooker Mushroom Chicken



Slow Cooker Mushroom Chicken


In the hustle and bustle of everyday life, searching for recipes that combine convenience and comfort is like searching for culinary gold. Slow Cooker  Chicken with Mushrooms is one of those gems: a testament to the joy of coming home to a delicious meal that requires minimal effort. Born out of the need to enjoy a stress-free but satisfying dinner, this dish is ideal for anyone who wants to feed themselves and their loved ones without being tied to the kitchen stove all night. Ideal for the busy professional or anyone facing the demands of life, it offers a comforting meal with  creamy sauce and tender chicken that practically cooks itself.Slow Cooker Chicken with Mushrooms goes wonderfully with a variety of side dishes and suits every taste preference. Opt for a bed of mixed vegetables or steamed broccoli for a lighter meal, or treat yourself to comforting buttery mashed potatoes or fluffy rice to complement the creamy sauce. And for those who cannot resist a good sauce, a crusty baguette is the perfect container to enjoy the aromatic sauce of this dish to the last detail.

Slow Cooker  Chicken with Mushrooms

 Servings: 4,





4 boneless, skinless chicken breasts

1 can (10.5 ounces) cream of mushroom soup


1 cup chicken broth

1 package (8 ounces) fresh mushrooms, sliced ​​

1 small onion, finely chopped

3 garlic cloves, chopped

1 teaspoon dried thyme


1 teaspoon dried parsley

Salt and pepper to taste

2 tablespoons cornstarch

3 tablespoons water

Freshly chopped parsley (for garnish)



Place the sliced ​​mushrooms and chopped onions in the bottom of the slow cooker.Add the chopped garlic on top.

Season the chicken breasts with salt, pepper, thyme and parsley. Place them on the mushroom and onion base.

Mix  cream of mushroom soup and chicken broth in a bowl. Pour over  chicken in  slow cooker.Cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours until  chicken is cooked through and tender.

About 30 minutes before serving, mix the cornstarch with water to  a paste and stir into the slow cooker to thicken the sauce.

Garnish with fresh parsley before serving.

 Variations and Tips:

Add a portion of cheese by blending a cup of grated Parmesan in the last 30 minutes.

In the last hour of cooking, add more vegetables, e.g. E.g. carrots or peas.For a lighter version, use low-fat milk mixed with additional 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.

Make sure all ingredients are gluten free if needed, including  cream of mushroom soup and chicken broth.

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