Crockpot Chicken and Mushroom

Short Description

Crockpot Chicken and Mushroom is a savory and comforting dish that features tender chicken breasts slow-cooked in a rich, creamy mushroom sauce. This effortless one-pot meal is ideal for busy weekdays or cozy weekend dinners.

Why You’ll Love This Recipe

• Easy to prepare with minimal prep time
• Full of rich, hearty flavor from the creamy mushroom sauce
• Family-friendly and satisfying
• Great for meal prep and leftovers
• Versatile—pairs well with many sides like rice, noodles, or mashed potatoes

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1½ pounds boneless, skinless chicken breasts
• ¼ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon onion powder
• 1 cup sour cream
• 10.5 ounces condensed cream of mushroom soup
• ¼ cup chicken broth
• 1 teaspoon minced garlic
• 16 ounces sliced mushrooms
• Fresh minced parsley for garnish (optional)

Directions

1. Season the chicken with salt, pepper, paprika, and onion powder.
2. In a bowl, mix the cream of mushroom soup, chicken broth, and garlic. Stir in sliced mushrooms.
3. Place the chicken in the crockpot. Pour the mushroom mixture over the top.
4. Cover and cook on low for 6 hours or on high for 4 hours.
5. Near the end of the cooking time, temper the sour cream with a bit of hot liquid from the crockpot, then stir it into the sauce.
6. Garnish with parsley and serve over your choice of noodles, rice, or mashed potatoes.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 6 hours on low or 4 hours on high
• Total Time: 6 hours 10 minutes or 4 hours 10 minutes

Variations

• Use chicken thighs instead of breasts for a richer flavor.
• Add vegetables like spinach or peas during the last 30 minutes of cooking.
• Substitute white wine for chicken broth for a different depth of flavor.
• Stir in a bit of cream cheese for added richness.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To freeze, place in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Reheat on the stovetop over medium heat, adding a splash of broth or water if the sauce has thickened too much.

FAQs

What type of chicken works best for this recipe?

Boneless, skinless chicken breasts are preferred, but thighs can also be used for added juiciness.

Can I use canned mushrooms?

Yes, drained canned mushrooms can be used as a substitute for fresh.

Do I need to brown the chicken first?

No, browning isn’t necessary. The chicken will cook thoroughly and stay moist in the crockpot.

Can I cook this on high heat?

Yes, the recipe works well on high for about 4 hours.

How do I thicken the sauce?

If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in. Cook on high for an additional 10-15 minutes.

What sides go well with this dish?

It pairs beautifully with egg noodles, rice, mashed potatoes, or steamed vegetables.

Can I make it ahead of time?

Yes, you can assemble everything the night before and refrigerate the crockpot insert. In the morning, cook as directed.

Can I freeze leftovers?

Yes, the dish freezes well and reheats with little change in texture or flavor.

Can I use low-fat sour cream?

Yes, though it may make the sauce slightly less rich and creamy.

How do I know the chicken is done?

The chicken should be tender and have an internal temperature of 165°F.

Conclusion

Crockpot Chicken and Mushroom is a delicious and hassle-free dinner that offers comfort and flavor in every bite. With its simple preparation and creamy texture, this dish is sure to become a regular on your menu, perfect for any night of the week.

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