Skip to main content

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

INGREDIENTS

  • 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.

  • PREPARATION
  • 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: http://12tomatoes.com/slow-cooker-chicken-and-mushrooms/?utm_source=12t-12t&utm_medium=social-pin&utm_term=20170102&utm_content=link&utm_campaign=slow-cooker-chicken-and-mushrooms&origin=12t_12t_social_pin_link_slow-cooker-chicken-and-mushrooms_20170102

Comments

Popular posts from this blog

Taco Bake

Taco Bake - Can't Stay Out of the Kitchen: Taco Bake is a Tex-Mex casserole with layers of corn chips, beef filling with diced tomatoes & chilies, sour cream & a cheese layer. So quick & easy too.

This looks SO Good!!! I think I might have to make in the near future!




Taco Bake This amazing 7-ingredient Tex-Mex casserole is filled with a tasty beef mixture, cheese and tortilla chips. Taco Bake is gluten free. CourseBeef Main DishCuisine

Hough Bakery - butter cookies

Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…

Homemade GF "Cheddar Bay Biscuits"

I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:

Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives  I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…