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- 4 boneless, skinless chicken breasts - 2 cups mushrooms, sliced (mix of cremini and button) - 1 medium onion, diced - 4 cloves garlic, minced For this dish, I love using boneless, skinless chicken breasts. They cook up so tender in the slow cooker. I often mix cremini and button mushrooms for a nice texture and flavor. The diced onion and minced garlic add a strong, savory base that enhances the overall taste. - 1 cup chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil Chicken broth adds depth to the sauce. Heavy cream makes it rich and silky. I use dried thyme and oregano for a touch of warmth. Season with salt and pepper to enhance all flavors. The olive oil is key for sautéing the onions and garlic, adding a lovely richness. - Fresh parsley, chopped (for garnish) - Other garnishing ideas Fresh parsley brightens the dish and adds color. You can also use lemon zest or crispy bacon bits for extra flavor. I love how a little garnish can change the dish's look and taste! Sautéing the onions and garlic Start by heating the olive oil in a skillet over medium heat. Add the diced onions and cook until they are soft and clear. This takes about 3 to 4 minutes. Next, stir in the minced garlic and cook for another minute. You want the garlic to be fragrant but not brown. Seasoning the chicken breasts Take the chicken breasts and season both sides. Use salt, pepper, dried thyme, and oregano. Make sure every part of the chicken is coated with the spices. Layering ingredients in the slow cooker Place the sautéed onions and garlic at the bottom of the slow cooker. Next, add the seasoned chicken breasts on top. Then, pour the sliced mushrooms over the chicken. This helps the flavors mix well. Adding liquids Now, pour the chicken broth over the layers in the slow cooker. This broth will keep the chicken moist and add flavor. Cover the slow cooker with a lid to keep everything inside. Setting the slow cooker You can set your slow cooker to low heat or high heat. If you choose low, it will cook for 6 to 7 hours. On high, it cooks for 3 to 4 hours. Both methods will make the chicken tender. Adding cream before serving About 30 minutes before you serve, stir in the heavy cream. This makes the sauce rich and creamy. If you want a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of water. Stir this mix in during the last 30 minutes. Adjusting seasonings Before serving, taste the sauce. If it needs more flavor, add salt or pepper. Making sure it tastes great is key to a delicious dish. To get a thick and creamy sauce, add heavy cream near the end of cooking. This keeps it rich and smooth. If you want it even thicker, mix one tablespoon of cornstarch with two tablespoons of water. Stir this into the sauce during the last 30 minutes of cooking. Common mistakes include adding cream too early, which can make it curdle. Also, avoid cooking on high for too long, as this can dry out the chicken. For sides, fluffy rice or creamy mashed potatoes work best. They soak up the rich sauce and balance the dish. You can also serve it with steamed green beans or a fresh salad for a colorful plate. When serving, use a large platter. Arrange the chicken slices and spoon the sauce over them. Garnish with fresh parsley for a pop of color. Slow cookers can vary, so adjust the cooking time and temperature if needed. For a newer model, you might cook on low for 5-6 hours instead of 6-7 hours. If you own a specific brand, like a Crock-Pot or Instant Pot, check the manual for ideal settings. Each model can heat differently, so keep an eye on your dish. {{image_2}} If you want a dairy-free option for cream, use coconut milk. It gives a nice, creamy texture. You can also try cashew cream for a nutty flavor. For protein, swap chicken with firm tofu or chickpeas. Both work great in this dish. If you want to add veggies, use spinach or zucchini for added color and nutrition. To change the flavor, add new herbs or spices. Try rosemary or basil for a fresh touch. You can also add a pinch of red pepper flakes for some heat. If you like mushrooms, mix in different types. Shiitake or portobello mushrooms can bring rich, deep flavors. You can also add bell peppers or carrots for extra veggies. You can cook this dish on the stovetop if you prefer. Just sauté the chicken in a large pan first. After that, add the sautéed onions, garlic, and mushrooms. Pour in the broth and cream. Simmer until the chicken is tender, about 30 minutes. If you have an Instant Pot, it’s easy to adapt this recipe. Sauté the onions and garlic in the pot first. Then add the chicken and other ingredients. Cook on high pressure for about 10 minutes. This method cuts down cooking time while keeping all the flavors. To store leftovers safely, let the dish cool first. Place it in an airtight container. This keeps the chicken moist and the flavors fresh. In the fridge, you can store it for 3 to 4 days. If you want it to last longer, consider freezing. To freeze the creamy mushroom chicken, let it cool completely. Transfer it to a freezer-safe container. Leave some space at the top for expansion. This dish can stay in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. For reheating, I suggest using the stovetop. Heat it in a pan over low heat. This helps keep the sauce creamy. Stir often to avoid sticking. You can also use the microwave. Heat it in short bursts, stirring in between. This method works, but keep an eye on the creaminess. To thicken the sauce, you have a few options. You can mix cornstarch with water and add it during the last part of cooking. This will help the sauce become creamy and rich. Another way is to let the sauce cook longer without the lid. This reduces the liquid and makes it thicker. You can also add more heavy cream for extra creaminess. Yes, you can use frozen chicken breasts. Just add a little more time to cook them. If you use frozen chicken, set the slow cooker to high heat and cook for 4 to 5 hours. Check to see if the chicken is fully cooked before serving. This way, you can still enjoy a great meal without thawing the chicken first. This dish pairs well with many sides. Here are some tasty options: - Fluffy rice to soak up the sauce - Creamy mashed potatoes for a comforting touch - Steamed vegetables for a healthy balance - Fresh salad for a crisp contrast Yes, you can make creamy mushroom chicken in advance. Cook it as the recipe says and let it cool. Store it in the fridge for up to three days. When you're ready to eat, just reheat it on the stove or in the microwave. The dish stays tasty and comforting even after being stored! This blog post covered the main ingredients needed for creamy mushroom chicken, like chicken breasts and garlic. We walked through step-by-step instructions, from prepping to slow cooking, so your meal will impress. I shared tips for a creamy texture and variations to make it your own. Lastly, I explained how to store and reheat leftovers. Enjoy experimenting with this dish, and remember, it's all about personal touches. Happy cooking!

Creamy Mushroom Chicken Slow Cooker

Indulge in a tasty Creamy Mushroom Chicken Delight that’s perfect for any occasion! This slow cooker recipe combines tender chicken breasts, savory mushrooms, and a rich creamy sauce that’s easy to prepare. With just a few simple steps, you’ll have a flavorful dish that pairs beautifully with rice or mashed potatoes. Click through to discover the full recipe and bring this delightful meal to your table today!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups mushrooms, sliced (mix of cremini and button)

1 medium onion, diced

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté Onions and Garlic: In a skillet, heat the olive oil over medium heat. Add the diced onions and sauté until they are translucent, about 3-4 minutes. Stir in minced garlic and sauté for another minute until fragrant.

    Prepare Chicken: Season the chicken breasts on both sides with salt, pepper, thyme, and oregano.

      Layer Ingredients in Slow Cooker: Place the sautéed onions and garlic at the bottom of the slow cooker. Add the seasoned chicken breasts on top. Pour the sliced mushrooms over the chicken.

        Add Liquids: Pour the chicken broth over the mushrooms and chicken. Cover the slow cooker with a lid.

          Cook: Set the slow cooker to low and cook for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.

            Add Cream: About 30 minutes before serving, stir in the heavy cream. If you prefer a thicker sauce, you can combine a tablespoon of cornstarch with two tablespoons of water and stir it into the mixture during the last 30 minutes of cooking.

              Taste and Adjust: Before serving, taste the sauce and adjust for seasoning with more salt and pepper if needed.

                Serve: Once done, carefully remove the chicken breasts and slice them. Serve them with a generous amount of creamy mushroom sauce spooned over the top.

                  Prep Time, Total Time, Servings: 15 minutes | 6-7 hours | 4 servings

                    - Presentation Tips: Serve on a large platter, garnished with fresh chopped parsley for a pop of color. Pair with fluffy rice or mashed potatoes to soak up the creamy sauce!