Chicken as food
Chicken is the most common type of poultry in the world. 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.
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.
Easy Crockpot Chicken with Cream of Mushroom Soup
- 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
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.
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:
- Again, for safety sake I am recommending thawed chicken breasts, but you can start with frozen.
- Timing for crockpot cooking can be wonky. These cook (from thawed) in under 4 hours on high. Just keep an eye on them.
- If you worry about overcooking chicken in the slow cooker, use bone-in breasts but it will take longer to cook.
- 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:
- 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.
- 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.
- I threw in some sliced mushrooms with the chicken to add some texture to the recipe.
- At the end of cooking I added some cornstarch to thicken the sauce.