Are you craving a comforting, flavorful meal that's also incredibly easy to make? Look no further! This Creamy Mushroom Chicken Crock-Pot recipe is your answer. Forget spending hours in the kitchen – this simple recipe lets your slow cooker do the hard work, leaving you with a delicious, healthy dinner perfect for busy weeknights or a relaxed weekend. It's one of those easy recipes that tastes like you spent all day preparing it!
Ingredients:
- 1.5 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
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup dry white wine (optional, chicken broth can be substituted)
- 1/4 cup all-purpose flour
- 2 tbsp butter
- 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 but Recommended): For a richer flavor, start by searing the chicken breasts in olive oil over medium-high heat for 2-3 minutes per side. This step isn't essential, but it adds a lovely browned crust to the chicken.
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Sauté Aromatics: In the same pot (or a separate one if you didn’t sear the chicken), melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Then, add the sliced mushrooms and minced garlic, cooking until the mushrooms release their moisture and start to brown – around 5-7 minutes.
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Create a Roux (Optional): Sprinkle the flour over the mushroom mixture and cook for 1-2 minutes, stirring constantly, to create a roux. This step helps thicken the sauce beautifully. If you prefer a thinner sauce, you can skip this step.
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Combine in Crock-Pot: Transfer the sautéed vegetables and (if seared) the chicken breasts to your slow cooker. Pour in the chicken broth and white wine (if using). Stir in the thyme, salt, and pepper.
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Slow Cook: Cover and 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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Stir in Cream: Once the chicken is cooked, remove it from the crock-pot and shred it using two forks. Stir in the heavy cream and return the shredded chicken to the slow cooker. Stir well to combine. Cook on low for another 15-20 minutes to allow the flavors to meld.
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Serve: Garnish with fresh parsley and serve hot over your favorite side dish, such as mashed potatoes, rice, or egg noodles.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Creamy alternative: Use half-and-half or coconut cream instead of heavy cream for a lighter version.
- Add vegetables: Throw in some carrots, celery, or bell peppers with the onions and mushrooms for extra nutrients and flavor.
- Different herbs: Experiment with other herbs like rosemary or sage.
- Cheese please: Stir in some shredded Gruyère or Parmesan cheese during the last 15 minutes of cooking for an extra cheesy kick.
Nutritional Information (per serving, approximate):
This will vary depending on serving size and specific ingredients used. It's best to use a nutritional calculator for a precise estimate based on your recipe adjustments. However, this dish is generally a good source of protein and offers a decent amount of vitamins and minerals from the vegetables.
This Creamy Mushroom Chicken Crock-Pot recipe is a winner for its ease, deliciousness, and versatility. It’s a perfect example of homemade cooking that doesn’t require hours of effort, making it a go-to recipe for busy weeknights and special occasions alike. Enjoy!