Slow Cooker Cream of Mushroom Chicken
Slow cooker cream of mushroom chicken: seasoned chicken breasts under a sauce of condensed cream of mushroom soup, sour cream, broth, garlic, flour and 16 ounces of sliced mushrooms, cooked 4 hours on HIGH or 6 on LOW to 165°F. Serves 4.
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Ingredients
- 1 1/2 pounds boneless skinless chicken breasts about 3 medium-large breasts, trimmed, fully thawed
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 cup sour cream
- 10.5 ounces condensed cream of mushroom soup 1 can
- 1/4 cup chicken broth
- 1/2 teaspoon minced garlic or 1 clove fresh garlic, minced
- 1 1/2 tablespoons all-purpose flour
- 16 ounces sliced mushrooms 2 to 3 cups
- fresh parsley minced; optional garnish
Instructions
- Trim the chicken and season it with the salt, pepper, paprika and onion powder. Arrange it in a 6 quart slow cooker.
- In a medium bowl, whisk together the sour cream, condensed cream of mushroom soup, chicken broth, garlic and flour until fully combined. Stir in the sliced mushrooms.
- Pour the mushroom sauce over the chicken.
- Cover and cook for 4 hours on HIGH or 6 hours on LOW, until the chicken reaches 165°F on a food thermometer. Keep the lid on except to check for doneness.
- Garnish with minced parsley if you like and serve over rice, noodles or potatoes.
Notes
Thaw the chicken before it goes in the slow cooker. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F; not in the slow cooker.
Nutrition
Serving: 1servingCalories: 408kcalCarbohydrates: 14.6gProtein: 44.5gFat: 19gSodium: 806mgFiber: 1.7gSugar: 4.9g
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