Description
A cozy, hands-free dinner featuring tender chicken and savory mushrooms in a creamy sauce.
Ingredients
Scale
Main Ingredients
- 1 lb boneless skinless chicken thighs or breasts (Thighs are preferred for tenderness.)
- 8 oz cremini or white mushrooms, sliced (Choose firm and dry mushrooms.)
- 1 medium onion, thinly sliced or diced
- 3 cloves garlic, minced
- 2 cups chicken broth (Start with less, you can always add more if needed.)
- 10.5 oz cream of mushroom soup (Canned or homemade shortcut sauce base.)
- 1/2 cup sour cream or heavy cream (Added at the end for a creamy finish.)
- 1 tbsp butter (Optional, but adds richness.)
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp Italian seasoning or thyme
- 1 tbsp cornstarch slurry (Optional for thickening.)
Instructions
Preparation
- Lightly season the chicken with salt, pepper, and a pinch of Italian seasoning or thyme.
- Add sliced onions and mushrooms to the slow cooker, then lay the chicken on top.
- Sprinkle in the minced garlic.
- Pour in the chicken broth and add the cream of mushroom soup.
- Dot with butter on top if desired.
Cooking
- Cook on low for 5 to 6 hours for thighs, and check breasts around 4 hours.
- Once cooked, leave the chicken pieces whole or shred them lightly for sauce adherence.
Finishing the Sauce
- Stir in sour cream or heavy cream at the end to avoid curdling.
- For a thicker sauce, mix cornstarch with cold water and stir in, cooking for an additional 10 to 15 minutes.
- If the sauce is too thick, add extra broth to thin it out.
Notes
The recipe is better the next day as the flavors settle in. Store leftovers in an airtight container for up to 3-4 days. Can be frozen for 2-3 months—add cream after reheating.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner, Main Course
- Cuisine: American, Comfort Food
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 20
- Fiber: 2
- Protein: 30
