Description
Tender, juicy chicken breasts slow-cooked with earthy mushrooms and finished with a rich, velvety cream sauce. A comforting, low-effort dinner for the whole family.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb baby bella mushrooms, sliced
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Grease the bottom of the slow cooker with olive oil.
- Place the diced onion and minced garlic at the bottom of the pot.
- Layer the sliced mushrooms over the onions and garlic.
- Season chicken breasts with salt and pepper, then place them on top of the mushrooms.
- Pour the chicken broth and dried thyme over the chicken.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours until chicken reaches 165°F.
- Remove the chicken breasts to a plate and cover with foil to keep warm.
- Stir the heavy cream into the slow cooker liquids, whisking until smooth.
- Return the chicken to the pot, spooning the creamy sauce over the meat before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American