Crockpot Cream of Mushroom Chicken
A comforting meal featuring tender chicken and a creamy mushroom sauce, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Use fresh, high-quality chicken for best results.
- 1 can cream of mushroom soup Can substitute with homemade for a keto-friendly option.
- 1 cup chicken broth Ensure gluten-free if needed.
- 1 cup sliced mushrooms Fresh or canned can be used, consider different types for flavor.
- 1 piece onion, chopped Using fresh enhances the taste.
- 2 cloves garlic, minced Adds depth of flavor.
- Salt and pepper, to taste Adjust according to preference.
- Fresh parsley for garnish Optional for decoration.
Instructions
Preparation
- Place the boneless, skinless chicken breasts directly into the bottom of the crockpot in a single layer.
- In a mixing bowl, combine the cream of mushroom soup, chicken broth, sliced mushrooms, chopped onion, and minced garlic. Add salt and pepper to taste.
- Pour the creamy mixture over the chicken, ensuring each piece is thoroughly coated.
Cooking
- Cover the crockpot with its lid and set it to cook. Choose the low setting for 6-8 hours or the high setting for 3-4 hours.
- Once the cooking time is complete, carefully remove the chicken from the crockpot and let it rest for a few minutes.
- Pour the creamy sauce over the chicken before serving.
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Notes
Serve over rice, pasta, or mashed potatoes. For a thicker sauce, add a tablespoon of cornstarch mixed with water during the last hour of cooking. Leftovers can be stored in an airtight container for 3-4 days, or frozen for up to 3 months.