Crock Pot Creamy Mushroom Chicken Breasts2022-02-19
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
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This information is per serving.
Saturated Fat1 g
Trans Fat0.1 g
Unsaturated Fat0 g
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
- 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
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.
Place chicken breasts in the creamy mixture. Top with sliced mushrooms.
Cover the cooker and cook on low-heat setting for 6 hours or until chicken is tender.
Turn off the crock pot and open the lid. Using tongs, remove cooked chicken breasts form the pot and transfer to a large plate.
In a small mixing bowl, combine cornstarch and water. Stir until cornstarch is dissolved completely. Stir the cornstarch mixture into the creamy gravy.
Return cooked chicken to the pot and stir well. Serve hot.