Slow Cooker Chicken Breasts in Mushroom Gravy
- Servings : 4
- Prep Time : 15m
- Cook Time : 4:15 h
- Ready In : 4:30 h
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Slow cooker chicken breasts in mushroom gravy.Chicken breasts with delicious mushroom gravy cooked in slow cooker.Adapted from http://www.southyourmouth.com
- 4 large chicken breasts,boned and skinned,cut lengthwise into thin cutlets
- olive oil
- 8 oz (240 g) crimini mushrooms,sliced
- 1/4 teaspoon fresh thyme
- 1/4 cup (60 g) unsalted melted butter
- 1/3 cup (80g) all-purpose flour
- 2 cups (500 ml) chicken broth
- garlic powder
- salt and freshly ground black pepper to taste
Season both sides of chicken cutlets with salt,black pepper and garlic powder. Set aside.
In a large nonstick skillet,heat olive oil over medium-high heat. Working in a batches,add seasoned chicken cutlets to hot oil and sear on both sides. Remove seared chicken cutlets from the skillet and set aside.
Reduce heat to medium and add sliced mushrooms,melted butter and thyme. Season with salt and pepper and saute,stirring,for 3-4 minutes. Stir in all-purpose flour and cook for a further 2 minutes. Gently pour chicken broth to mushroom mixture. Stir well and cook for additional 5 minutes or until gravy is thickened and smooth.
Place seared chicken cutlets in slow cooker. Pour mushroom gravy over the meat. Cover slow cooker and cook on low-heat setting for 4 hours.
Remove cooked chicken from slow cooker. Transfer to serving platter. Pour over mushroom gravy and serve immediately.