Slow Cooker Chicken + Mushroom Sauce – a delicious recipe with chicken breasts, salt, mushrooms, garlic, Mushroom soup, white cooking wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Lightly spray your slow cooker pan. I use coconut spray to keep the dish soy free. Season your chicken with salt and pepper and place in the slow cooker.
2
Top the chicken with the sliced mushrooms, minced garlic, mushroom soup and cooking wine. Cover and cook for 5-1/2 hours on low.
3
In a separate bowl, combine the starch and water and whisk with a fork until dissolved. Add to the slow cooker and stir until combined.
4
Increase the heat to high, cover and cook for 30 minutes longer. Your sauce will thicken.
5
Start cooking your rice. Combine 1-1/2 cups of uncooked rice and 3 cups of water. I add 1 tsp of chicken bouillon to add flavor to the rice.
6
Add chopped parsley to the chicken mixture. Serve over rice.
237
kcal
Calories
3
g
Fat
23
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 boneless chicken breasts (cut in half to make 6), salt and pepper, 1-1/4 cup sliced mushrooms, 3 tsp minced garlic, and more.
Yes, Slow Cooker Chicken + Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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