Description
This Slow Cooker Mushroom Chicken recipe is a flavorful, hands-off dish featuring tender chicken breasts simmered with fresh mushrooms, onions, and a savory broth. Perfect for a comforting meal, it requires minimal prep and uses slow cooking for rich, tender results. A simple garnish of fresh parsley adds a bright finish.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Vegetables
- 2 cups fresh mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids and Sauces
- 1 cup chicken broth
- 1 tablespoon soy sauce
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Thickening and Garnish
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season Chicken: Evenly coat the boneless, skinless chicken breasts with salt, pepper, paprika, and dried thyme to infuse the meat with robust flavors.
- Layer Ingredients: Place the seasoned chicken breasts at the bottom of your slow cooker. On top, layer the sliced mushrooms, chopped onion, and minced garlic for a depth of earthy, savory taste.
- Mix Sauce: In a separate bowl, stir together the chicken broth and soy sauce. Pour this mixture evenly over the chicken and vegetables in the slow cooker.
- Cook: Cover the slow cooker with its lid. Set it to low heat and cook for 4 to 6 hours, or choose high heat for 2 to 3 hours, depending on your timing preferences. This slow cooking process makes the chicken tender and flavors meld beautifully.
- Thicken Sauce (Optional): About 30 minutes before serving, if you desire a thicker sauce, combine the cornstarch with a small amount of water to create a slurry. Stir this into the slow cooker contents carefully and allow it to cook until the sauce thickens.
- Garnish: Once cooked, sprinkle freshly chopped parsley over the chicken for a fresh burst of color and flavor enhancement.
- Serve: Transfer the mushroom chicken and its sauce to a serving dish. Enjoy this comforting, easy-to-make meal perfect for any day of the week.
Notes
- Adjust seasoning to taste, especially salt and pepper.
- Use fresh mushrooms for best flavor, but canned mushrooms can be substituted.
- The optional cornstarch slurry creates a thicker sauce if preferred.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently.
- For a gluten-free option, substitute soy sauce with tamari.
- This recipe can be doubled for a larger group, but increase slow cooking time slightly if needed.
