Description
A comforting and flavorful slow-cooked dish featuring tender chicken and savory mushrooms in a creamy sauce.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 cups sliced mushrooms
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup chicken broth
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup sour cream (optional, for creamier sauce)
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a skillet over medium heat and brown chicken breasts on both sides, about 3-4 minutes per side.
- Transfer the chicken to the crockpot.
- Add mushrooms, onion, and garlic on top of the chicken.
- In a bowl, mix the cream of mushroom soup, chicken broth, thyme, salt, and pepper. Pour over the chicken and vegetables.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- If using, stir in sour cream during the last 15 minutes of cooking for a creamier sauce.
- Garnish with fresh parsley before serving.
Notes
- Serve over rice, mashed potatoes, or egg noodles for a complete meal.
- You can substitute chicken thighs for chicken breasts for more flavor.
- Use low-sodium soup and broth to reduce salt content.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 310
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
