A Slow Cooker Mushroom Chicken is a fantastic, easy-to-make dish that’s tender, flavorful, and perfect for a busy day. The slow cooker does all the work, and you end up with a deliciously creamy, savory chicken dish with minimal effort. Here’s a simple and healthy recipe for Slow Cooker Mushroom Chicken.
Slow Cooker Mushroom Chicken Recipe
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs, if you prefer)
- 1 can (10.5 oz) of low-sodium cream of mushroom soup (or use a homemade version for a lighter option)
- 1 cup low-sodium chicken broth
- 1 packet onion soup mix (or 1 tablespoon onion powder and 1 teaspoon garlic powder if you prefer to avoid the pre-mixed packet)
- 1 tablespoon olive oil (optional, for browning)
- 1 cup fresh mushrooms, sliced (you can use any kind of mushroom – white button, cremini, or a mix)
- 1 tablespoon Worcestershire sauce (optional, for added flavor)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Optional: Brown the Chicken (for extra flavor):
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with a pinch of salt and pepper.
- Brown the chicken on both sides for about 3 minutes per side (you don’t need to cook through, just get a golden sear). This step is optional but will enhance the flavor of the chicken and the sauce.
- If you prefer to skip this step, you can place the raw chicken directly into the slow cooker.
- Prepare the Slow Cooker:
- In the bottom of your slow cooker, place the chicken breasts (either browned or raw).
- Add the sliced mushrooms on top of the chicken.
- Make the Sauce:
- In a separate bowl, whisk together the cream of mushroom soup, chicken broth, onion soup mix (or onion and garlic powder), and Worcestershire sauce if using. Season with a pinch of salt and pepper to taste.
- Pour the mixture evenly over the chicken and mushrooms in the slow cooker.
- Cook:
- Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken will be very tender, and the sauce will be thick and creamy.
- Serve:
- Once the chicken is fully cooked, shred it using two forks or leave it whole, depending on your preference.
- Stir the sauce to mix the mushrooms and chicken together. If you’d like a thicker sauce, you can remove the chicken and cook the sauce on high for an additional 15-20 minutes with the lid off.
- Garnish:
- Garnish with freshly chopped parsley if desired.
Serving Suggestions:
- With rice: Serve the mushroom chicken over steamed rice (white, brown, or cauliflower rice for a low-carb option).
- With mashed potatoes: The creamy sauce goes wonderfully with mashed potatoes.
- On pasta: You can also serve it over pasta for a hearty meal.
- With vegetables: Pair with a side of roasted or steamed vegetables for a balanced meal.
Variations & Tips:
- Low-Fat Version: Use low-fat cream of mushroom soup or make your own creamy sauce using Greek yogurt or a reduced-fat cream cheese.
- Add more veggies: Add in some chopped carrots, peas, or spinach for added nutrients and color.
- For extra flavor: Add 1-2 teaspoons of dried thyme, rosemary, or fresh garlic when making the sauce.
- Make it dairy-free: Use coconut cream or a non-dairy alternative for the creamy base.
Points Calculation (WW Approximation):
- Servings: This recipe makes about 4 servings.
- Points: Each serving (depending on the exact ingredients) is approximately 5-6 WW points on the Green, Blue, or Purple plans if you use low-sodium cream of mushroom soup and skinless chicken breasts. Adding rice, pasta, or mashed potatoes will add more points, but the base recipe remains relatively light.
This Slow Cooker Mushroom Chicken is a simple, comforting dish that packs a lot of flavor and can be customized to your liking. It’s great for busy nights when you want a home-cooked meal with minimal effort!
