Slow Cooker Chicken Breasts in Mushroom Gravy

Step 1

Season both sides of chicken cutlets with salt, black pepper, and garlic powder. Set aside.

Step 2

In a large nonstick skillet, heat olive oil over medium-high heat. Working in batches, add seasoned chicken cutlets to hot oil and sear on both sides. Remove seared chicken cutlets from the skillet and set aside.

Step 3

Reduce heat to medium and add sliced mushrooms, melted butter, and thyme. Season with salt and pepper and sauté, 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 an additional 5 minutes or until gravy is thickened and smooth.

Step 4

Place seared chicken cutlets in the slow cooker. Pour mushroom gravy over the meat. Cover slow cooker and cook on low-heat setting for 4 hours.

Step 5

Remove cooked chicken from the slow cooker. Transfer to a serving platter. Pour over mushroom gravy, then sprinkle with chopped green onions. Serve immediately.