crock pot chicken cream of mushroom

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Chicken as food

Chicken is the most common type of poultry in the world.^[1] Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken”) and chicken eggs have become prevalent in numerous cuisines.

Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.

CROCK POT CREAMY MUSHROOM CHICKEN WITH POTATOES

Ingredients

Crock Pot Chicken:

2 Tbsp avocado oil
4 to 5 lbs bone-in chicken pieces
1 lb Yukon gold potatoes, chopped into 2-inch chunks*

For the creamy sauce:

1 Tbsp avocado oil
1 large yellow onion, diced
8 ounces baby bella mushrooms, chopped
5 cloves garlic, minced
1 (15-ounce) can full-fat coconut milk
½ cup fresh lemon juice (about 2 lemons)**
2 Tbsp tapioca flour or gluten-free all-purpose flour
1 Tbsp Italian seasoning
½ tsp sea salt, to taste

Instructions

Prepare the Sauce:

Heat the avocado oil in a large skillet over medium-high heat and add the onion. Sauté, stirring occasionally, until the onion begins to brown, about 5 minutes. Stir in the mushrooms and garlic, sprinkle with sea salt, and cover the skillet. Cook, stirring occasionally, until the mushrooms have softened and are deeply brown, about 5 to 8 minutes. Stir in the coconut milk, lemon juice, and Italian seasoning and bring to a full boil. Stir in the tapioca flour (or gluten-free flour) and continue cooking, stirring regularly, until the sauce is thick, about 5 minutes.

Sear the Chicken:

While the sauce is cooking, sear the chicken pieces on two sides. To do so, add avocado oil to a large cast iron or stainless steel skillet and heat over high heat. Once the skillet is very hot (350 degrees or hotter), add the chicken, skin-side down. Cook for 3 to 5 minutes, or until the skin is nice and golden brown. Flip to the other side and cook for another 2 to 3 minutes (no need to cook the chicken through just yet). You’ll likely need to do this in 2 to 3 batches, depending on the size of your skillet and the amount of chicken you use. Simply transfer chicken to a plate to make room for more chicken between batches.

Slow Cook:

Add the potatoes to the slow cooker, followed by the browned chicken and the sauce. Give everything a little stir then secure the lid on the crock pot. Slow cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, or until the chicken is tender and cooked through.
Serve chicken and potatoes with plenty of sauce, and enjoy!

Notes

*If using baby gold potatoes, there is no need to chop the potatoes ahead of time.

**Replace the lemon juice with chicken broth or more coconut milk if you want to skip the citrus flavor.

SLOW COOKER CREAMY CHICKEN AND MUSHROOM

THE MAGIC OF A SLOW COOKER

My easy slow cooker recipes adventure continues. After my slow cooker chicken soup, which my girls absolutely loves (we and are talking about fussy kids here), now there’s a bug favourite of mine: the one and only slow cooker mushroom chicken.

Served with the creamiest, fluffiest, best mashed potatoes in the world and a finger-licking delicious creamy parmesan mushroom sauce, this mushroom chicken is one dish of a kind.

It’s comforting (great for this miserable January weather), it’s a complete meal (carbs, protein, vegetables in one dish & ONE POT), and you need not worry about slaving away for hours in the kitchen.

Ingredients

3 chicken breasts
2 cups mushrooms, sliced
½ cup chicken stock (broth)
2 cloves of garlic
½ cup double cream (heavy cream)
2 tablespoon grated parmesan
3 teaspoon cornflour (corn starch)
1 teaspoon dried thyme
1 tablespoon fresh parsley

Instructions

Place the chicken breasts in the slow cooker, and add the chicken stock, chopped garlic, thyme and sliced mushrooms.
Cook on low for 5-6 hours, or 3 hours on high.
Once the chicken is cooked, remove the chicken breasts, add the parmesan, double cream and cornflour (which is mixed with 2 tablespoons of water), and cook for 5-10 minutes longer on high, until it thickens into a sauce.
Add the chicken back to the slow cooker, and garnish with fresh parsley.

CROCK-POT CREAMY CHICKEN MUSHROOM SOUP

INGREDIENTS

¼ Cup Unsalted Butter
1 Small Yellow Onion (Peeled And Finely Diced)
½ Cup All-Purpose Flour
32 Ounces Sliced White Mushrooms
6 Medium Carrots (Peeled And Diced)
5 Cups Low-Sodium Chicken Broth (Store Bought Or Homemade Chicken Broth)
2 Cups Cooked Chicken (Cubed Or Shredded)
¼ Teaspoon Dried Thyme
¼ Teaspoon Dried Tarragon
3 Cups Half & Half
Kosher Salt And Freshly Ground Black Pepper (To Taste)

INSTRUCTIONS

Add the unsalted butter and onions to a medium skillet and sauté on the stove-top over medium-high heat until the onions turn translucent (about 5 minutes).
Add the flour and mix well and continue to cook, while stirring constantly for 2 minutes.
In a 6 quart or larger slow cooker, add the flour and onion mixture, sliced mushrooms, diced carrots, chicken broth, shredded or diced cooked chicken, thyme and tarragon. Stir to combine.
Cover and cook on LOW for 6 hours.
Stir in the half & half.
Recover the slow cooker and continue to cook for an additional 30 minutes.
Sample soup and season with salt and pepper to taste.
Ladle hot soup into bowls and enjoy!

NUTRITION

Frequently Asked Questions About Smothered Chicken

Before I share my smothered chicken recipe, here are a few questions I have gotten from our readers that I wanted to share:

Can I Use Canned Or Jarred Mushrooms?

Yes, you can but I wouldn’t really recommend it. When veggies are canned or jarred, they tend to carry over extra sodium and they might have a more “rubbery” texture from the cooking process.

It’s better to use fresh mushrooms. Just make sure you clean them well before cooking!

Can I Use Chicken Thighs Instead Of Chicken Breasts?

Yup! It depends on which type of meat you prefer. If you like all-white meat, then I would recommend using the chicken breast. If you like darker meat, then chicken thighs are the way to go!

With both cuts of poultry, make sure to remove the outer skin off the chicken before you place them into the crockpot. If you leave them on to cook with the chicken, they will just be very soggy and it probably won’t taste as good as it would if it were crispy.

Cooking Tips

I suggest you spray the slower cooker with a non-stick spray or use a slow cooker liner because dairy products tend to scorch, and this makes the cleanup process more difficult. Also, scorched dairy might change the flavor of the dish.
You do not need to add extra salt to this dish! In my honest opinion, there is enough sodium from the canned cream soups and the onion soup mix.
Feel free to use low sodium cream of mushroom soup or cream of chicken soup. This will not affect the flavor of the dish!
I LOVE mushrooms, so don’t be afraid to double the amount of sliced mushrooms if you want. It will take the same amount of time to cook.
If you are wanting to add some more veggies to this dish, consider adding some fresh spinach or some caramelized onions.
To take this dish to the next level, I like to cook up some slices of thick-cut bacon and crumble it on top of the smothered chicken before serving.

What To Serve With This Chicken Dish

Between the crispy, juicy chicken and the earthy, creamy gravy, you’re probably wondering which side dishes could possibly hold up alongside this delicious chicken dish.

Here are a couple of my usual go-to’s:

White or Brown Rice
Mashed Potatoes
Roasted Broccoli
Sauteed Green Beans
Glazed Carrots

Serve your Slow Cooker Creamy Mushroom Chicken over mashed potatoes, rice, or pasta.

We had ours with cooked angel hair pasta tossed in butter.

The creamy chicken and mushrooms with the pasta was SO flipping good!

Ingredients

2 to 2 1/2 lbs boneless skinless chicken breasts
1 can (10.75 ounces) condensed cream of mushroom
1 can (10.75 ounces) condensed cream of chicken soup
1 packet of Lipton Onion Soup Mix or store brand
8 ounces sliced mushrooms
1/3 cup water
1 teaspoon pepper

Instructions

1. Spray slow cooker with non-stick cooking spray, or use a slow cooker liner. Place chicken breasts in a single layer in cooker and season with pepper. In a bowl, mix condensed soups, onion soup mix, mushrooms, and water. Mix well.
2. Pour mixture evenly over chicken, and use a spatula to help in spreading your chicken breasts.
3. Cook on high for 4 to 4 1/2 hours or on low for 7 to 8 hours. Be sure to adjust cooking times according to how fast/slow your cooker cooks.

Thank you for staying with this post “crock pot chicken cream of mushroom” until the end.

solsarin

crock pot chicken cream of mushroom

fateme hasani