Crock Pot Slow Cooker Chicken in Mushroom Gravy
Indulge in the ultimate comfort food with this Crock Pot Slow Cooker Chicken in Mushroom Gravy recipe—a hearty, flavor-packed dish that's as easy as it is satisfying! Tender, seasoned chicken breasts are slow-cooked to perfection in a rich and creamy mushroom gravy made with sautéed onions, garlic, fresh mushrooms, and a blend of chicken broth and cream of mushroom soup. Infused with aromatic dried thyme and paprika, this recipe delivers layers of savory depth with minimal effort. With just 15 minutes of prep, your slow cooker does all the work, making it a perfect hands-off dinner option for busy nights. Serve this luscious chicken and mushroom gravy over mashed potatoes, rice, or pasta, then garnish with fresh parsley for an elegant touch. Whether you're feeding the family or hosting guests, this cozy, crowd-pleasing dish will have everyone coming back for more!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 cans (10.5 oz each) cream of mushroom soup
- 1 cup chicken broth
- 8 oz sliced mushrooms
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat a skillet over medium heat and melt the butter.
Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5 more minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Transfer the cooked onion, garlic, and mushrooms to the slow cooker.
Season both sides of the chicken breasts with salt, black pepper, dried thyme, and paprika. Place them on top of the onion and mushroom mixture in the slow cooker.
In a medium bowl, whisk together the cream of mushroom soup and chicken broth until smooth. Pour the mixture over the chicken breasts in the slow cooker.
Cover the slow cooker and cook on low heat for 6-7 hours, or on high heat for 3-4 hours, until the chicken is tender and fully cooked (internal temperature of 165°F/74°C).
About 15 minutes before serving, make a slurry by mixing the cornstarch and water in a small bowl until smooth. Stir the slurry into the slow cooker to thicken the gravy.
Taste the gravy and adjust seasoning if needed.
Serve the chicken with mushroom gravy over mashed potatoes, rice, or pasta. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 5817 mg | 253% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 28.8 g | ||
| Protein | 241.7 g | 483% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 585 mg | 45% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1966 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
