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Chicken and Mushroom Components - 4 boneless, skinless chicken breasts - 8 oz. cremini mushrooms, sliced - 1 medium onion, diced - 3 cloves garlic, minced Seasonings and Liquids - 1 cup low-sodium chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil Garnish and Serving Suggestions - Fresh parsley, chopped (for garnish) For the best slow cooker creamy mushroom chicken, you need the right ingredients. Start with fresh chicken breasts. They should be boneless and skinless for easy cooking. The cremini mushrooms add a rich flavor. Slicing them keeps them tender in the sauce. A medium onion and minced garlic provide a great base for taste. For liquids, use low-sodium chicken broth. This keeps the dish flavorful but not too salty. Heavy cream makes the sauce rich and creamy. Seasonings like thyme and rosemary give it a lovely aroma. Don't forget the salt and pepper. They enhance every bite. Lastly, fresh parsley adds color and freshness. Chop it finely for a beautiful garnish. You can serve this dish over fluffy rice or creamy mashed potatoes. It makes every plate look inviting. Seasoning and Searing First, take the four chicken breasts. Season them with salt and pepper. Heat two tablespoons of olive oil in a skillet over medium heat. When the oil is hot, sear the chicken breasts for about three to four minutes on each side. You want them to be lightly browned. This step adds flavor and locks in juices. Setting Aside the Chicken Once the chicken is browned, remove it from the skillet. Set it aside on a plate. This allows the chicken to rest while you cook the vegetables. Sautéing Onions and Mushrooms In the same skillet, add one diced onion, three minced garlic cloves, and eight ounces of sliced cremini mushrooms. Sauté this mixture for about five minutes. You want the mushrooms to be tender and the onions to be translucent. This step builds a rich flavor base for your dish. Combining Ingredients in the Slow Cooker Now, grab your slow cooker. Place the seared chicken breasts at the bottom. Top them with the sautéed mushrooms and onions. Pour in one cup of low-sodium chicken broth. Sprinkle one teaspoon of dried thyme and one teaspoon of dried rosemary on top. This adds great depth to your dish. Cooking Times on Low and High Settings Cover the slow cooker and set it to low for six to seven hours. You can also set it to high for three to four hours. The low setting gives the best flavor, but both options work well. Final Steps for Creamy Sauce When cooking time is up, remove the chicken breasts and set them aside again. Stir one cup of heavy cream into the mushroom mixture in the slow cooker. Mix well until combined. Finally, return the chicken to the slow cooker. Coat it with the creamy mushroom sauce and let it cook for another 15 minutes on low. This makes the sauce rich and creamy. Achieving the Right Creaminess To get that perfect creamy texture, use heavy cream. This gives the sauce a rich flavor. If you want it lighter, try half-and-half. You can also add a bit of cream cheese for extra smoothness. Mix it in slowly to blend well. If the sauce seems too thick, add a splash of chicken broth. This keeps it creamy but not too heavy. Adjusting Seasonings for Personal Taste Taste is key! Start with salt and pepper, then add herbs. Thyme and rosemary work great, but feel free to try others. If you like it spicy, add some red pepper flakes. For a fresher flavor, toss in lemon juice right before serving. Always taste as you go. This way, you can make it just right for you. Best Practices for Meal Prep You can prep this dish in advance. Season and sear the chicken a day before. Store it in the fridge until you are ready to cook. Chop your onions and mushrooms ahead too. Keep them in airtight containers. This saves you time on cooking day. Time-Saving Tips Use a slow cooker liner for easy clean-up. This saves you from scrubbing later. If you are short on time, use pre-sliced mushrooms. They cut down on prep time. You can also freeze leftovers for another meal. Just reheat and enjoy! {{image_2}} Using Different Mushrooms You can switch up the mushrooms in this recipe. Try shiitake, button, or portobello mushrooms. Each type gives a unique taste. Shiitake mushrooms bring a rich, earthy flavor. Button mushrooms offer a mild taste. Portobello mushrooms add a meaty texture. Feel free to mix and match for fun flavors! Substituting Chicken for Other Proteins If you want to change the protein, use turkey or pork. You can also use tofu for a plant-based option. Tofu absorbs the creamy sauce well. Just make sure to cut it into cubes. Cook it a bit longer if using larger pieces. Each protein brings its own flavor and texture to the dish. Making It Low-Fat or Dairy-Free To make this dish low-fat, use low-fat cream or Greek yogurt. You can also use coconut milk for a dairy-free version. This will still give you a creamy texture but cut down the calories. Adjust the seasoning to suit your taste. Use fresh herbs for added flavor without extra fat. Ideas for Gluten-Free Options For a gluten-free version, ensure your chicken broth is gluten-free. Most commercial brands are safe, but always check the label. You can serve this dish with rice or gluten-free pasta. Both options work great with the creamy sauce. Enjoy a delicious meal without worries about gluten! How long does Slow Cooker Creamy Mushroom Chicken last in the fridge? It stays fresh for up to four days. Keep it in an airtight container to maintain its flavor. What are the best storage containers? Use glass or plastic containers with tight lids. These will help keep the chicken moist and flavorful. How do you safely freeze this dish? First, let it cool to room temperature. Then, portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. This will prevent freezer burn and keep the dish tasty. What are the reheating tips? Thaw it in the fridge overnight before reheating. You can warm it in a skillet on low heat or in the microwave. Add a splash of chicken broth or cream to keep it creamy. Enjoy the rich flavors! Can I use frozen chicken? Yes, you can use frozen chicken. Just add an extra hour to the cooking time. This ensures the chicken cooks all the way through without drying out. How do I thicken the sauce? To thicken the sauce, you can mix a bit of cornstarch with cold water. Stir it into the sauce about 15 minutes before serving. This will give it a nice, creamy texture. What to serve with creamy mushroom chicken? I love to serve this dish over fluffy rice or creamy mashed potatoes. The sauce pairs well with both. You can also add a side of steamed veggies for a fresh touch. How to enhance the flavor profile? Adding a splash of white wine to the slow cooker can boost the flavor. You can also try fresh herbs like thyme or rosemary. These will add depth to your dish. Can I add more vegetables? Absolutely! You can add vegetables like carrots, peas, or bell peppers. Just chop them small so they cook evenly with the chicken. What if I don’t have a slow cooker? If you lack a slow cooker, use a heavy pot with a lid. Cook it on low heat on the stove. Stir it occasionally to prevent sticking. This method gives you similar results. This blog post gave you a clear guide for making creamy mushroom chicken. We covered the ingredients, step-by-step instructions, and helpful tips. Plus, you learned about variations and storage options. Now, you have everything needed to create this dish. Enjoy the process, and don't be afraid to make it your own! Happy cooking!

Slow Cooker Creamy Mushroom Chicken

Indulge in the delicious flavors of Slow Cooker Creamy Mushroom Chicken with this easy recipe! Perfect for busy nights, this dish features tender chicken breasts simmered in a rich, creamy mushroom sauce, all cooked to perfection in your slow cooker. Discover how to create a comforting meal that your family will love. Click through to explore the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

8 oz. cremini mushrooms, sliced

1 medium onion, diced

3 cloves garlic, minced

1 cup low-sodium chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Season the chicken breasts with salt and pepper. In a skillet, heat the olive oil over medium heat and sear the chicken breasts for about 3-4 minutes on each side until lightly browned. Remove the chicken from the skillet and set aside.

    In the same skillet, add the diced onion, garlic, and sliced mushrooms. Sauté for about 5 minutes until the mushrooms are tender and the onions are translucent.

      In a slow cooker, place the seared chicken breasts at the bottom. Top with the sautéed mushrooms and onions.

        Pour in the chicken broth and sprinkle the dried thyme and rosemary over the chicken and vegetables.

          Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours.

            Once cooked, remove the chicken breasts and set aside. Stir in the heavy cream to the mushroom mixture in the slow cooker until well combined.

              Return the chicken to the slow cooker, coating it with the creamy mushroom sauce. Allow it to cook for an additional 15 minutes on low.

                Serve the creamy mushroom chicken hot, garnished with chopped fresh parsley for a pop of color.

                  Prep Time: 15 minutes | Total Time: 7 hours (including slow cooking) | Servings: 4

                    - Presentation Tips: Serve the chicken and sauce over a bed of fluffy rice or creamy mashed potatoes, and add a sprinkle of parsley for an inviting touch.