This recipe delivers a comforting and flavorful creamy chicken breast and mushroom dish, effortlessly cooked in your slow cooker. Perfect for a weeknight meal or a relaxed weekend dinner, this recipe is easy to customize to your taste. Let's dive into the details!
What is Cream of Mushroom Soup Made Of?
Cream of mushroom soup typically consists of a creamy base (usually a combination of milk, cream, and/or butter), sautéed mushrooms, and seasonings like salt, pepper, and sometimes onion powder or garlic powder. Commercial versions often include thickeners like cornstarch or flour to achieve the desired creamy texture. Homemade versions allow for more control over ingredients and often feature richer, more flavorful mushrooms.
How Long Does Chicken Breast Take to Cook in a Crockpot?
Cooking time for chicken breast in a slow cooker depends on the size and thickness of the breasts, as well as the setting used. Generally, on low, it takes 6-8 hours, while on high, it takes 3-4 hours for chicken breasts to cook through completely. It's crucial to ensure the internal temperature reaches 165°F (74°C) to guarantee safe consumption. Overcooking can lead to dry, tough chicken, so it's best to err on the side of caution and check for doneness earlier rather than later.
Can You Use Frozen Chicken in a Crockpot?
Yes, you can absolutely use frozen chicken breasts in your slow cooker. However, you'll need to add an extra hour or two to the cooking time. For instance, if you're cooking on low, add about 2-3 hours. This extra time allows the chicken to thaw and cook thoroughly without compromising the final product.
How to Make Creamy Crockpot Chicken Breast with Mushrooms: A Step-by-Step Guide
This recipe uses readily available ingredients and requires minimal preparation, making it perfect for busy weeknights.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, chopped
- 8 oz mushrooms, sliced (cremini, button, or a mix work well)
- 10.75 oz can condensed cream of mushroom soup
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional, for extra richness)
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Sear the Chicken (Optional): For added flavor, lightly sear the chicken breasts in olive oil in a skillet over medium-high heat for 2-3 minutes per side. This step isn't strictly necessary but adds a nice browned crust to the chicken.
- Layer in Crockpot: Place the chopped onion and sliced mushrooms in the bottom of your slow cooker. Top with the chicken breasts.
- Add Liquid and Seasonings: In a bowl, whisk together the cream of mushroom soup, chicken broth, heavy cream (if using), thyme, salt, and pepper. Pour this mixture over the chicken and vegetables.
- Cook: Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork. Internal temperature should reach 165°F (74°C).
- Shred and Serve: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce. Garnish with fresh parsley, if desired, and serve with rice, mashed potatoes, or your favorite side dish.
Tips for the Best Creamy Crockpot Chicken Breast with Mushrooms
- Don't overcook: Overcooked chicken will be dry. Check the internal temperature frequently towards the end of cooking time.
- Use fresh mushrooms: Fresh mushrooms add a more intense flavor than canned.
- Add vegetables: Feel free to add other vegetables like carrots, celery, or peas.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it thicker: If you want a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the last 30 minutes of cooking.
Enjoy your delicious and easy crockpot chicken breast with mushrooms! This recipe is a true crowd-pleaser, perfect for any occasion.
