Slow Cooker Chicken and Mushrooms – Comfort Food Made Simple: Recepies, Guide

Ingredients Needed for Slow Cooker Chicken and Mushrooms

Before getting into the cooking process, here’s what you’ll need to create this comforting dish:

• 4 boneless, skinless chicken breasts (or thighs for a richer flavor)
• 450g of mushrooms (such as cremini, button, or shiitake)
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream (or substitute with coconut milk for a dairy-free version)
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley (for garnish)

How to Make Slow Cooker Chicken and Mushrooms

Step 1: Prepare the Chicken

Start by seasoning your chicken breasts or thighs with salt, pepper, thyme, and rosemary. If you prefer a more intense flavor, you can marinate the chicken in the seasoning mix for 30 minutes to an hour before cooking.

Step 2: Saute the Vegetables

Heat olive oil in a skillet over medium heat. Add the chopped onions and garlic, sautéing until the onions become translucent, about 2-3 minutes. Add the mushrooms and cook until they begin to soften, around 5 minutes.

Step 3: Add Ingredients to the Slow Cooker

Transfer the sautéed vegetables to the slow cooker. Place the seasoned chicken on top of the mushrooms and onions. Pour the chicken broth over the chicken and veggies. Cover and cook on low for 6-7 hours, or on high for 3-4 hours.

Step 4: Make the Sauce Creamy

Once the chicken is fully cooked, remove it from the slow cooker. Stir in the heavy cream and adjust seasoning with more salt and pepper if needed. For a thicker sauce, you can blend some of the mushrooms and broth mixture together before adding the cream. Shred the chicken or serve it whole, then pour the creamy mushroom sauce over the chicken.

Step 5: Garnish and Serve

Garnish with freshly chopped parsley for a pop of color. Serve with rice, mashed potatoes, or a side salad for a complete meal.

Cooking Time and Temperature

• On Low: 6-7 hours
• On High: 3-4 hours

Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for optimal safety and tenderness.

Spices and Seasonings

While the basic recipe uses thyme, rosemary, salt, and pepper, feel free to experiment with additional herbs like basil or oregano for a different flavor profile. A dash of garlic powder or onion powder can also add extra depth. For a kick, try adding red pepper flakes or a touch of Dijon mustard to the sauce.

Calorie Breakdown

Here’s an approximate calorie count per serving:

Ingredient	Calories per serving
Chicken breast (4 pieces)	165
Mushrooms (450g)	90
Onion (1 medium)	40
Garlic (2 cloves)	8
Chicken broth (1 cup)	10
Heavy cream (1/2 cup)	400
Olive oil (1 tbsp)	120
Spices (thyme, rosemary, salt)	5
Total Calories per serving	300-350

How to Make This Recipe Diet-Friendly

• Low-Calorie Version: Substitute heavy cream with low-fat or non-fat milk. You can also skip the olive oil and sauté the onions and garlic in a non-stick pan or with a splash of broth.
• Dairy-Free Version: Swap the heavy cream with coconut milk for a lighter, dairy-free option.
• Low-Carb Version: Serve the dish with cauliflower rice or steamed vegetables instead of mashed potatoes or regular rice.

Meal Variations and Serving Ideas

• Add Vegetables: You can bulk up the dish by adding vegetables like carrots, peas, or green beans. They’ll cook well in the slow cooker and add even more nutrition.
• Spicy Version: Add a diced jalapeño or red pepper flakes for a bit of heat.
• Wine: A splash of white wine in the broth can elevate the flavors.

Other Cooking Methods for Slow Cooker Chicken and Mushrooms

While this dish is ideal for the slow cooker, here are some alternative cooking methods:

In the Oven

If you don’t have a slow cooker, you can prepare this dish in the oven. Preheat your oven to 350°F (175°C). Follow the same steps for sautéing and assembling the dish in an oven-safe dish. Cover with foil and bake for 45 minutes to 1 hour, until the chicken is fully cooked.

In the Microwave

You can microwave the chicken and mushroom mixture, but it won’t have the same depth of flavor. Place the chicken and mushrooms in a microwave-safe bowl, cover, and microwave on high for 10-15 minutes, checking frequently for doneness. Stir in cream after microwaving.

In the Instant Pot (Pressure Cooker)

Sauté the onions, garlic, and mushrooms in the Instant Pot using the “Sauté” function. Add the chicken and broth, seal the lid, and cook on high pressure for 12 minutes. Let the pressure release naturally for 10 minutes before opening. Stir in cream and adjust seasoning.

On the Stovetop

If you don’t have a slow cooker or prefer quicker preparation, you can make this dish on the stovetop. Brown the chicken in a skillet, then add the mushrooms, onions, garlic, and broth. Cover and simmer for about 30 minutes until the chicken is cooked through. Stir in the cream and season to taste.

FAQ – Slow Cooker Chicken and Mushrooms