Crock Pot Creamy Mushroom Chicken Breasts
2021-02-19- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
-
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
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(5 / 5)
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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
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.
