Fall

Slow Cooker Chicken and Mushrooms

October 16, 2014
Author Notes

I wanted to create a recipe that doesn't use gross cream of mushroom soup, but still felt thick and creamy! —Anna Simonds

  • Serves 8
Ingredients
  • 6 Chicken Breasts
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Garlic Powder
  • 3 cups Mushrooms, sliced
  • 2 cups Chicken Broth
  • 2 tablespoons Cornstarch
  • 1 Yellow Onion, chopped
  • Salt and Pepper to taste
In This Recipe
Directions
  1. Salt and pepper both sides of chicken
  2. Arrange chicken in the crock pot
  3. Pour chicken broth in to crock pot
  4. Top with mushrooms, onions and spices
  5. Cook on high for 3.5 hours (or low for 7-8 hours)
  6. Ladle out sauce with some mushrooms and onions is okay in to a skillet
  7. Add cornstarch and wisk until mixed in
  8. Bring to a boil. let boil for 1 minute until sauce begins to thicken
  9. (optional) if you want sauce thicker, ladle some into nutribullet/use immersion blender to chop up some of the mushrooms and onions.

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