Here’s a delicious recipe for Slow Cooker Mushroom Chicken that’s flavorful and easy to prepare. It’s perfect for a cozy dinner and pairs well with rice, pasta, or mashed potatoes.
Slow Cooker Mushroom Chicken
Ingredients:
- 4 boneless, skinless chicken breasts (about 1.5 to 2 lbs)
- 1 cup sliced mushrooms (cremini or button mushrooms)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream or sour cream (for a lighter option, use Greek yogurt)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil (for browning, optional)
- Fresh parsley, chopped (for garnish, optional)
Instructions:
Prepare the Chicken:
- Optional Browning: In a skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then sear them in the skillet for about 2-3 minutes on each side until golden brown. This step enhances flavor but can be skipped if you prefer a quicker method.
- Transfer to Slow Cooker: Place the chicken breasts in the slow cooker.
Add Vegetables and Sauce:
- Add the mushrooms, onion, and garlic: Scatter the sliced mushrooms, chopped onion, and minced garlic over the chicken.
- Mix the sauce: In a bowl, whisk together the chicken broth, heavy cream (or sour cream), soy sauce, thyme, paprika, and a pinch of salt and pepper until well combined. Pour this mixture over the chicken and vegetables in the slow cooker.
Slow Cook:
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Finish the Dish:
- Shred the chicken (optional): If you prefer, you can shred the chicken in the slow cooker about 30 minutes before serving for a pulled chicken texture. Stir it back into the sauce.
- Serve: Taste and adjust seasoning if needed. Serve the mushroom chicken over rice, pasta, or mashed potatoes, spooning the creamy mushroom sauce over the top.
- Garnish: If desired, sprinkle with chopped fresh parsley before serving.
Recipe Notes:
- Mushroom varieties: You can mix different types of mushrooms like shiitake, portobello, or oyster for a more complex flavor.
- Thickening the sauce: If you prefer a thicker sauce, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the sauce 30 minutes before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Time and Temperature:
- Prep time: 15 minutes (or 25 minutes if browning)
- Cook time: 6-7 hours on low or 3-4 hours on high
- Total time: 6-7 hours and 15 minutes
- Slow cooker setting: Low or High
This Slow Cooker Mushroom Chicken is a comforting, creamy dish that’s perfect for busy weeknights. Enjoy your meal!