Onion Mushroom Crock Pot Chicken
Sink into the ultimate comfort food experience with this Onion Mushroom Crock Pot Chicken recipe, a savory dish that combines tender chicken breasts, earthy mushrooms, and sweet caramelized onions in a creamy, herb-infused sauce. Perfectly seasoned and slow-cooked to perfection, this one-pot wonder offers convenience without sacrificing flavor. By using a blend of cream of mushroom soup, chicken broth, and a touch of thyme, the sauce develops a rich depth that wraps every bite in cozy goodness. Serve it alongside mashed potatoes, fluffy rice, or buttery pasta to soak up the hearty, velvety sauce. With minimal prep, thanks to the crock pot, this family-friendly meal is an easy weeknight solution or a crowd-pleaser for busy weekends.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 large Yellow onion
- 8 ounces Mushrooms
- 10.5 ounces Cream of mushroom soup
- 1 cup Chicken broth
- 2 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Thyme (dried)
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and thinly slice the yellow onion. Clean and slice the mushrooms.
Mince the garlic cloves and set them aside.
Season the chicken breasts with salt, black pepper, and paprika on both sides.
Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, or until lightly browned. Remove the chicken and set aside.
In the same skillet, sauté the onions for 3-4 minutes until softened, then add the garlic and mushrooms. Cook for an additional 2 minutes before removing from heat.
In a small bowl, mix the cream of mushroom soup, chicken broth, and thyme until well-combined.
Layer half of the onion and mushroom mixture at the bottom of the crock pot. Place the browned chicken breasts on top, and then add the remaining onion and mushroom mixture.
Pour the soup and broth mixture over the chicken and vegetables, ensuring the chicken is mostly covered with liquid.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through (internal temperature of 165°F).
In the last 30 minutes of cooking, mix the cornstarch and water together to form a slurry. Stir it into the crock pot to thicken the sauce slightly.
Once finished, garnish with chopped fresh parsley (if desired) before serving.
Serve hot with mashed potatoes, rice, or pasta for a complete meal.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 4853 mg | 211% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 20.5 g | ||
| Protein | 234.4 g | 469% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 360 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1874 mg | 40% | |
*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.
