cream of mushroom chicken crockpot

cream of mushroom chicken crockpot

cream of mushroom chicken crockpot

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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.[2]

The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.[3]

Easy Crockpot Chicken with Cream of Mushroom Soup

INGREDIENTS

  • 1 can 10.5 ounces cream of mushroom soup
  • 10.5 ounces 1 can full Chicken Stock or water
  • 1 teaspoon salt1
  • ¼ teaspoon pepper
  • ½ teaspoon dried thyme
  • 1 ½ pounds boneless skinless chicken breasts thawed2
  • 8 ounces sliced mushrooms
  • 1 tablespoon cornstarch
  • 2 tablespoons water

INSTRUCTIONS

  • Spray a 5-7 quart slow cooker with nonstick cooking spray.
  • Add soup to the crockpot insert, then fill the soup can with chicken stock or water and add it to the crockpot. Add the spices, then stir to combine. Place the chicken in the soup mixture and top with mushrooms.
  • Cover and cook on high for 2-3 hours or low 4-6 hours, or just until chicken is cooked through.
cream of mushroom chicken crockpot
cream of mushroom chicken crockpot
  • Remove chicken from the crockpot and let sit for a few minutes. While you’re waiting for the chicken to rest, stir together cornstarch and water and stir it into the crockpot mixture. Cover.
  • Shred the chicken and return it to the sauce in the crockpot. Set to warm until ready to eat or eat immediately.
  • Serving suggestions: rice and vegetables.

Tips for the perfect Crockpot Mushroom Chicken:

  1. Again, for safety sake I am recommending thawed chicken breasts, but you can start with frozen.
  2. Timing for crockpot cooking can be wonky. These cook (from thawed) in under 4 hours on high. Just keep an eye on them.
  3. If you worry about overcooking chicken in the slow cooker, use bone-in breasts but it will take longer to cook.
  4. This is delicious served over rice or pasta. Mel loved the sauce/gravy that goes along with it. It was delicious!

For the revamped Crockot Mushroom Chicken recipe I did the following:

  1. Instead of mixing the soup with 1 can of water (as noted in the directions on the can), I used chicken stock. This added a ton of extra flavor.
  2. I added salt, pepper, and herbs to the mixture as well. If you worry about salt, you can omit and add it after, if you prefer. I also used a low sodium soup.
  3. I threw in some sliced mushrooms with the chicken to add some texture to the recipe.
  4. At the end of cooking I added some cornstarch to thicken the sauce.

Crockpot Cream of Mushroom Chicken

INGREDIENTS

  • 1 ½ lbs boneless skinless chicken breasts  (about 3 medium-large breasts)
  • ¼ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp onion powder
  • 1 cup sour cream
  • 10.5 ounces condensed cream of mushroom soup
  • ¼ cup chicken broth
  • ½ tsp minced garlic or 1 clove fresh minced garlic
  • 16 ounces sliced mushrooms 2-3 cups
  • (optional garnish) fresh minced parsley

INSTRUCTIONS

  • Season chicken with salt, pepper, paprika, and onion powder and arrange in the slow cooker.
  • In a medium bowl, stir sour cream, condensed cream of mushroom soup, chicken broth, and minced garlic and until fully combined. Stir in the fresh sliced mushrooms.
  • Pour the mushroom sauce over the chicken. Cover and cook for 4 hours on HIGH or 6 hours on LOW.
  • Garnish with fresh minced parsley (optional) before serving.

NOTES

Slicing the chicken breasts in half (butterflying) will allow them to cook faster.

cream of mushroom chicken crockpot
cream of mushroom chicken crockpot

Store leftovers covered in the fridge for up to 3 days.

  • Which type of chicken should I use? I use boneless skinless chicken breasts. If you are short on time, you can butterfly the breasts and they will cook in 2-3 hours on HIGH – likely even sooner. Just make sure it reaches as safe temp of 165°.
  • Should I use fresh mushrooms? I use fresh sliced mushrooms. You can find them in the produce section, pre-washed and pre-sliced which make them really convenient. You can also use canned mushrooms if that’s what you have on hand or prefer.
  • How to thicken mushroom gravy: If the sauce is too thin for your taste, add a little bit of cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch and 1-2 tablespoon of water. Pour this into the crockpot and give it a stir. Cover and continue cooking on low for 10 minutes or until thickened. It should thicken pretty quickly.
  • Does sour cream curdle in the slow cooker? Unfortunately, yes, sour cream doesn’t always play nicely with the slow cooker but the good news is, even though it isn’t pretty, it still tastes great. To prevent curdling, you can add the sour cream in at the end of the cook time next time – scoop out a bit of the broth, whisk in the sour cream to the broth to warm it up, then pour it all back into the slow cooker and stir. I’m also told you can whisk in a couple tablespoons of flour to the mixture before cooking to prevent it from happening, but I haven’t tested that yet.

Lazy Crock Pot Chicken With Mushrooms

A tasty and easy-to-make recipe that you prepare in your crock pot. Serve over your choice of egg noodles or rice.

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