Crock Pot Mushroom Chicken
This Slow-Cooker Cheesy Mushroom Chicken is the ultimate in comfort and convenience—rich, creamy, and simple to prepare. Tender chicken is bathed in a savory mushroom sauce with garlic and a hint of white wine, topped with melty cheese for an extra indulgent touch. It's the perfect no-fuss meal for busy days when you need something hearty and satisfying.
Servings: 6 servings
Equipment
- Slow Cooker
Ingredients
- 2 - 3 pounds chicken breasts boneless, 4 to 6 breasts
- 1 to 2 tbsp butter (if sauteeing chicken to brown) optional
- 10.5 ounces can cream of chicken soup
- 10.5 ounces can cream of mushroom soup optional, this will give you extra sauce- can use just one can in total *see note
- ½ cup white wine
- ½ - 1 teaspoon salt or to taste
- ½ - 1 teaspoon pepper
- ½ - 1 teaspoon garlic powder or 2 to 3 garlic cloves, minced
- 8 to 16 ounces mushrooms to taste
- 2 tbsp corn starch
- ¼ cup water
- 4 to 8 slices slices muenster cheese or cheese of choice
Instructions
- Spray a 5-7 quart slow cooker with nonstick cooking spray.
- To brown chicken (this step can be skipped): Heat skillet to medium-high heat. Add in butter. Place chicken in and saute in skillet, until browned - approximately 3 minutes on each side. This can be done in a multi-pot slow cooker, if it has the feature. Remove chicken from multi-pot slow cooker if using one2 - 3 pounds chicken breasts
- Add soup to the crockpot insert, wine or chicken stock, salt, pepper, and garlic, then stir to combine. Place the chicken in the soup mixture and top with mushrooms.10.5 ounces can cream of chicken soup, 10.5 ounces can cream of mushroom soup, 1/2 cup white wine, ½ - 1 teaspoon salt, ½ - 1 teaspoon pepper, ½ - 1 teaspoon garlic powder
- Place the chicken in the soup mixture and top with mushrooms.8 to 16 ounces mushrooms
- Cover and cook on high for 2-3 hours or low for 4-6 hours, or just until chicken is cooked through.
- 30 minutes before the chicken is done, remove the chicken and stir in cornstart slurry.¼ cup water, 2 tbsp corn starch
- Add the chicken back in and place 1 to 2 slices of cheese on each chicken breast. Return lid. Cook for 30 minutes until the cheese has melted.4 to 8 slices slices muenster cheese
- Set to warm until ready to eat or serve immediately.
Notes
Cans of Soup Note * This will depend on how you want to serve the chicken. If you want to serve a solid or sliced breast with sauce, use only 1 can. If you want extra sauce for pasta or potatoes or if you want to pull the chicken and serve over a starch or biscuits, I would use 2 cans of soup. You can still keep the chicken breast solid, but there is more sauce, and the cheese melts into the chicken and sauce. Both ways are delicious, but different presentations. Factor in the weight of the chicken breast/sauce ratio as well if pulling or shredding the chicken.
Nutrition
Serving: 1serving | Calories: 369kcal | Carbohydrates: 11g | Protein: 41g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 1205mg | Potassium: 812mg | Fiber: 1g | Sugar: 1g | Vitamin A: 384IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 2mg
Find it online:
www.soulfullymade.com/crock-pot-muenster-mushroom-chicken/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/crock-pot-muenster-mushroom-chicken/