Slow Cooker Mushroom Chicken in Creamy Mushroom Sauce, a delicious dish that takes comfort food to a whole new level. Super easy to make, big on flavours, and a favourite with little and big tummies. A great family dinner recipe.
The magic of a slow cooker
My easy slow cooker recipes adventure continues. After my slow cooker chicken soup, which my girls absolutely loves (we and are talking about fussy kids here), now there’s a bug favourite of mine: the one and only slow cooker mushroom chicken.
Served with the creamiest, fluffiest, best mashed potatoes in the world and a finger-licking delicious creamy parmesan mushroom sauce, this mushroom chicken is one dish of a kind.
It’s comforting (great for this miserable January weather), it’s a complete meal (carbs, protein, vegetables in one dish & ONE POT), and you need not worry about slaving away for hours in the kitchen. How great is that, all you have to do is dump the ingredients in the crock pot (slow cooker), and hours later you have your dinner ready.
It can’t possibly get easier than that. My pans are on indefinite leave at the moment, I haven’t used them much since I have fallen in love with my slow cooker. And I have a feeling that this love is going to last forever and ever!
Cooking time
Now, depending on how quickly or not you want your creamy mushroom chicken ready, this dish is cooked in about 3 hours on high, and about 5 on slow. What I absolutely love about slow cooking is not only the idea of not having to do much, but also the fact the meat is cooked to perfection.
This chicken is absolutely delicious, tender, juicy, flavourful. And it’s the same brand I buy regularly, yet it’s never been as tasty as now when I use the slow cooker.
And plus you know it’s always cooked through. If my 2 pregnancies taught me something, is that you can never be too careful when it comes about raw or undercooked chicken. I would rather cook it for longer, than risk food poisoning. So, if you leave it to cook for a bit longer, that’s absolutely fine, nothing will happen.
How to make mushroom sauce in the slow cooker
What a sauce this is! One delicious creamy garlic mushroom sauce for all the mushroom lovers out there. I certainly love mushrooms, although good quality mushrooms are not easy to find in supermarkets. Don’t you think most of them are tasteless?
So, when I do find some good mushrooms, I always like to make this fantastic mushroom sauce. You can always make it on the hob too, but in the slow cooker you job is even easier.
- Once the chicken is cooked, take is out, then add the double cream( WHICH MUST BE AT ROOM TEMPERATURE, otherwise it curdles), parmesan and cornflour (corn starch) and more garlic, if you wish, and leave to cook for about 5-10 minutes so the sauce can thicken.
- Return the chicken to the crock pot, and that’s it, your perfectly cooked slow cooker mushroom chicken is ready.
Bon appétit!
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Slow Cooker Mushroom Chicken in Creamy Mushroom Sauce, a delicious dish that takes comfort food to a whole new level. Super easy to make, big on flavours, and a favourite with little and big tummies. A great family dinner recipe.
- 3 chicken breasts
- 2 cups mushrooms, sliced
- 1/2 cup chicken stock (broth)
- 2 cloves of garlic
- 1/2 cup double cream (heavy cream)
- 2 tbsp grated parmesan
- 3 tsp cornflour (corn starch)
- 1 tsp dried thyme
- 1 tbsp fresh parsley
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Place the chicken breasts in the slow cooker, and add the chicken stock, chopped garlic, thyme and sliced mushrooms.
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Cook on low for 5-6 hours, or 3 hours on high.
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Once the chicken is cooked, remove the chicken breasts, add the parmesan, double cream and cornflour (which is mixed with 2 tablespoons of water), and cook for 5-10 minutes longer on high, until it thickens into a sauce.
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Add the chicken back to the slow cooker, and garnish with fresh parsley.
