Slow Cooker Mushroom Chicken
A comforting dish featuring tender chicken simmered with earthy cremini mushrooms, aromatic onions, and a creamy sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs Juicy and easy to shred, perfect for this creamy dish.
- 1 tsp salt Enhances the natural flavors of the chicken.
- 1/2 tsp black pepper Adds mild heat that balances the richness.
- 16 oz cremini mushrooms, sliced Offers a deeper flavor compared to regular button mushrooms.
- 1 medium onion, diced Adds depth to the overall flavor profile.
- 4 cloves garlic, minced Provides a fragrant underpinning.
- 1 tsp dried thyme Infuses the dish with an earthy taste.
- 1 cup low-sodium chicken broth Keeps the chicken moist.
- 4 oz cream cheese, softened Adds creaminess to the sauce.
- 1/2 cup heavy cream Elevates the dish to indulgent levels.
- 2 tbsp cornstarch Used to thicken the sauce.
- 1/4 cup fresh parsley, chopped Adds freshness and color.
Instructions
Preparation
- Season the chicken with salt and pepper, and place it in the slow cooker.
- Layer the sliced mushrooms, diced onion, minced garlic, and dried thyme on top of the chicken.
- Pour the chicken broth over the ingredients, cover, and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
- Remove the chicken after cooking and set aside.
Sauce Preparation
- Create a slurry by mixing cornstarch with a bit of hot liquid from the slow cooker.
- Stir it back into the liquid along with the softened cream cheese and heavy cream until the mixture thickens.
- Shred the chicken if desired, and return it to the slow cooker. Heat through for an additional 15 minutes.
Serving
- Stir in the parsley before serving.
- Serve over noodles, rice, or creamy mashed potatoes.
Notes
For best results, you can sauté the garlic and onions first for richer flavor. Don’t rush the sauce; allow it to thicken properly.