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Creamy Slow Cooker Chicken with Mushrooms Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 6 to 8 hours (slow cooker on low) or 3 to 4 hours (slow cooker on high)
  • Total Time: 6 hours 15 minutes to 8 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Chicken Mushrooms recipe is a comforting and easy-to-make dish featuring tender boneless chicken breasts cooked slowly in a creamy mushroom and Italian dressing sauce. Perfect for busy days, it combines the rich flavors of cream of chicken soup, fresh garlic, and mushrooms with a velvety sour cream finish. Ready in just a few simple steps, it’s an ideal meal that delivers home-cooked goodness with minimal effort.

Ingredients

Scale

Chicken

  • 4 pieces boneless, skinless chicken breasts (pounded to even thickness)
  • 2 cloves fresh garlic (minced)
  • 8 oz cremini mushrooms (sliced)
  • Black pepper (freshly ground to taste)
  • Fresh parsley (optional, chopped for color)

Sauce

  • 10.5 oz can cream of chicken soup
  • 1 cup chicken broth (low-sodium)
  • 1 packet Italian dressing mix
  • 1/2 cup unsalted butter
  • 1 cup sour cream (room temperature)

Instructions

  1. Prep: Spray the slow cooker with cooking spray to prevent sticking. Place the pounded chicken breasts evenly at the bottom of the slow cooker.
  2. Mix Sauce: In a bowl, whisk together the cream of chicken soup, Italian dressing mix, and low-sodium chicken broth until the mixture is smooth and well combined.
  3. Assemble: Pour the prepared sauce evenly over the chicken breasts in the slow cooker. Then, top with the sliced cremini mushrooms to distribute flavor evenly.
  4. Cook: Cover the slow cooker and cook the chicken on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the chicken is fully cooked and tender.
  5. Finish: Before serving, stir in the room temperature sour cream to the sauce. Season with freshly ground black pepper to taste. Garnish with chopped fresh parsley, if desired, for a pop of color and freshness.

Notes

  • Make sure to pound chicken breasts to an even thickness for uniform cooking.
  • Use room temperature sour cream to prevent curdling when stirring it into the hot sauce.
  • Substitute cremini mushrooms with button mushrooms if unavailable.
  • Serve with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
  • Leftovers can be refrigerated up to 3 days and reheated gently to maintain texture.

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Find it online: https://speedilyrecipes.com/creamy-slow-cooker-chicken-with-mushrooms-recipe/