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Slow Cooker Chicken and Mushrooms

The next set of posts will be Slow Cooker recipes. I have a slow cooker/crockpot that I don't use much, a ton of chicken I'm running out of ideas for and not enough energy to keep making things from scratch, sometimes you need a break (plus who really wants to cook when it's really warm outside?) I'm going to give this Slow Cooker thing a try!!! Crockpot and Chicken here we come!!!

Slow Cooker Mushroom Chicken:

Slow Cooker Chicken And Mushrooms

30 minutes active; 4 hours inactive to prepare Serves 4-6


  • 1 1/2 pounds of chicken
  • 2 tablespoons oil (olive oil)
  • 16 ounces crimini mushrooms, sliced (I will probably use button)
  • 1 yellow onion, sliced 
  • 2 cloves garlic, minced (I usually use the minced garlic in the jar)
  • Salt and pepper to taste (kosher salt) 
  • Feel free to add more seasonings, I am!
  • 1/4 cup fresh parsley, chopped (I tend to use dried parsley)
  • 1 1/2 cups chicken broth (Non GMO, Gluten and Yeast Free)
  • 2 tablespoons cornstarch (Gluten Free)
  • Remember, feel free to follow any of the recipes I post as is. My edits are faster (due to my chronic illnesses) allergy free versions.

  • In a medium skillet, add oil and chicken. Cook on medium-high heat and sear until brown, flip, and brown the other side. Place in slow cooker.
  • In the same pan, add onion I would also add a little Smart Balance and saute until tender. Add to slow cooker.
  • Place the mushrooms, garlic, and parsley in an even layer over the chicken and onions in the slow cooker. Pour in chicken broth and sprinkle with salt and pepper and cook on low for 4 hours.
  • Remove the chicken from the slow cooker, and add cornstarch to the juices and mushrooms. Whisk until smooth. Return chicken to slow cooker and cook until the gravy is thick, about 20 minutes.
  • Serve over rice or pasta!
Recipe adapted from Skinny MS.

Recipe Borrowed From:


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