This recipe delivers tender, juicy chicken breasts in a rich and creamy mushroom sauce, all made effortlessly in your slow cooker. Perfect for a weeknight dinner or a special occasion, this dish is sure to become a family favorite. It’s also easily adaptable to your taste preferences – add more mushrooms, different herbs, or even some vegetables for a complete and satisfying meal.
Why Use a Crockpot for Chicken Breast?
Slow cooking chicken breast in a crockpot ensures incredibly tender and juicy results. Unlike other cooking methods that can easily dry out chicken, the low and slow cooking process in a crockpot keeps the meat moist and flavorful. This is particularly important for chicken breasts, which are prone to becoming dry if overcooked. The slow cooking also allows the flavors to meld beautifully, creating a deeply satisfying dish.
Ingredients You'll Need:
- 1.5 - 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 large onion, chopped
- 8 oz cremini mushrooms, sliced (or a mix of mushrooms for extra flavor!)
- 2 cloves garlic, minced
- 10.75 oz can condensed cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup heavy cream or half-and-half (for extra richness)
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
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Sear the Chicken (Optional): For added flavor, you can sear the chicken breasts in olive oil over medium-high heat for 2-3 minutes per side before placing them in the crockpot. This step isn't necessary but adds a nice browned crust.
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Layer Ingredients: Place the chopped onion and sliced mushrooms in the bottom of your slow cooker. Add the minced garlic.
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Add Chicken: Place the chicken breasts on top of the vegetables.
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Combine Sauce: In a bowl, whisk together the cream of mushroom soup, chicken broth, heavy cream, thyme, salt, and pepper.
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Pour Over Chicken: Pour the sauce evenly over the chicken breasts.
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Slow Cook: Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
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Shred and Serve: Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the sauce and stir to combine. Garnish with fresh parsley and serve over rice, mashed potatoes, pasta, or crusty bread.
Frequently Asked Questions (FAQ)
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but you'll need to add about an hour to the cooking time. Make sure to arrange the frozen chicken in a single layer so they cook evenly.
What other vegetables can I add?
You can add other vegetables like carrots, celery, bell peppers, or even spinach to this recipe. Add them along with the onions and mushrooms. Keep in mind that heartier vegetables like carrots and celery may require a longer cooking time.
Can I make this recipe in the Instant Pot?
Yes! This recipe can be easily adapted for the Instant Pot. Sear the chicken (optional), then layer the vegetables and chicken in the pot. Add the sauce and cook on high pressure for 15 minutes, followed by a 10-minute natural pressure release.
How can I make this recipe healthier?
To make this recipe healthier, you can use low-sodium cream of mushroom soup, reduce the amount of heavy cream, and add more vegetables. You could also substitute chicken broth for some or all of the heavy cream.
Can I make this ahead of time?
Yes, you can make this recipe ahead of time. Simply prepare it as directed and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
This recipe is a testament to the ease and deliciousness of crockpot cooking. Enjoy!
