Crock Pot Creamy Mushroom Chicken Breasts

2021-02-19
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 6:00 h
  • Ready In: 6:10 h

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Nutritional Info

This information is per serving.

  • Calories

    230
  • Carbohydrates

    11 g
  • Cholesterol

    101 mg
  • Fat

    6 g
  • Fiber

    2 g
  • Protein

    37 g
  • Saturated Fat

    1 g
  • Serving Size

    1
  • Sodium

    1032 mg
  • Sugar

    3 g
  • Trans Fat

    0.1 g
  • Unsaturated Fat

    0 g
  • Potassium

    408.8 mg
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Crock pot creamy mushroom chicken breasts. Learn how to cook yummy chicken with mushrooms in a slow cooker. I used homemade chicken stock to make this recipe.

Crock Pot Creamy Mushroom Chicken Breasts

You may also like Slow Cooker Chicken with Mushrooms and Beans or Slow Cooker Easy Salsa Chicken

Ingredients

  • 1 can (10½ oz) (315 ml)) cream of mushroom soup
  • 10½ oz (315 ml) chicken stock
  • 1/2 yellow onion, peeled and chopped
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1½ pounda (720 g) boneless and skinless chicken breasts
  • 1/2 pound (240 g) sliced mushrooms
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon salt

Method

Step 1

Grease the pot with nonstick cooking spray. Pour the soup into the pot, then stir in chicken stock. Add spices and onion. Mix well to combine.

Step 2

Place chicken breasts in the creamy mixture. Top with sliced mushrooms.

Step 3

Cover the cooker and cook on low-heat setting for 6 hours or until chicken is tender.

Step 4

Turn off the crock pot and open the lid. Using tongs, remove cooked chicken breasts form the pot and transfer to a large plate.

Step 5

In a small mixing bowl, combine cornstarch and water. Stir until cornstarch is dissolved completely. Stir the cornstarch mixture into the creamy gravy.

Step 6

Return cooked chicken to the pot and stir well. Serve hot.

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