Directions
1. In the bottom of the slow cooker, spread out the sliced mushrooms and diced onion. Sprinkle the minced garlic on top.
2. Season the chicken breasts with salt, pepper, dried thyme, and parsley, then place them over the mushroom and onion mixture.
3. In a bowl, whisk together the cream of mushroom soup and chicken broth until well combined. Pour this over the chicken in the slow cooker.
4. Set your slow cooker to low and cook for 6-7 hours, or on high for 3-4 hours, until the chicken is thoroughly cooked and tender.
5. About 30 minutes before serving, mix the cornstarch with water in a small bowl to create a slurry. Stir this into the slow cooker to thicken the sauce.
6. Continue cooking for the remaining time. Once done, sprinkle with fresh parsley before serving for added color and flavor.
Variations & Tips
– Feeling cheesy? Stir in a cup of shredded parmesan cheese during the last 30 minutes of cooking for a cheesy twist.
– Want to sneak in more veggies? Add some carrots or peas when you have about an hour of cook time left.
– If you prefer a lighter version, substitute the cream of mushroom soup with a combination of low-fat milk and additional cornstarch for thickening.
– Meal prep magic: Divide the cooked chicken and sauce into portions and refrigerate for up to four days. You can also freeze them for an easy grab-and-heat dinner option on those nights when you’re too tired to think about cooking.
– Gluten-free? Use a gluten-free cream of mushroom soup and check that your chicken broth is certified gluten-free.
This Slow Cooker Mushroom Chicken is more than just a meal; it’s a little time capsule that gives you back some precious moments. So give it a try and let your slow cooker do the work while you do… well, whatever you please!
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