All you need is a few simple ingredients to put together a yummy meal!

Whenever I stumble upon a recipe that's a perfect blend of convenience and comfort, I hold onto it tight. Slow Cooker Mushroom Chicken is exactly that—a saving grace on hectic weekdays. With origins rooted in the need for stress-free, nourishing dinners, this dish is a go-to when I want something heartwarming without watching over a pot all evening. Perfect for the active professional or anyone juggling life's demands, its creamy sauce and tender chicken serve up cozy vibes with minimal effort. Who doesn’t love coming home to the aroma of a home-cooked meal that practically made itself?

Mushroom Chicken from your slow cooker pairs wonderfully with a variety of sides. For a lighter touch, serve it over a bed of fresh mixed greens or with steamed broccoli. If you’re leaning into comfort, nothing beats a side of buttery mashed potatoes or a scoop of fluffy rice to soak up all that creamy sauce. And for my fellow carb lovers, a crusty baguette to dip in the sauce is a slice of heaven.

Slow Cooker Mushroom Chicken
Servings: 4

- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) of cream of mushroom soup
- 1 cup chicken broth
- 1 package (8 oz) of sliced fresh mushrooms
- 1 small onion, finely diced
- 3 cloves of garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 3 tablespoons water
- Fresh parsley, chopped (for garnish)

1. In the bottom of the slow cooker, spread out the sliced mushrooms and diced onion. Sprinkle the minced garlic on top.

2. Season the chicken breasts with salt, pepper, dried thyme, and parsley, then place them over the mushroom and onion mixture.

3. In a bowl, whisk together the cream of mushroom soup and chicken broth until well combined. Pour this over the chicken in the slow cooker.

4. Set your slow cooker to low and cook for 6-7 hours, or on high for 3-4 hours, until the chicken is thoroughly cooked and tender.

5. About 30 minutes before serving, mix the cornstarch with water in a small bowl to create a slurry. Stir this into the slow cooker to thicken the sauce.

6. Continue cooking for the remaining time. Once done, sprinkle with fresh parsley before serving for added color and flavor.

- Feeling cheesy? Stir in a cup of shredded parmesan cheese during the last 30 minutes of cooking for a cheesy twist.
- Want to sneak in more veggies? Add some carrots or peas when you have about an hour of cook time left.
- If you prefer a lighter version, substitute the cream of mushroom soup with a combination of low-fat milk and additional cornstarch for thickening.
- Meal prep magic: Divide the cooked chicken and sauce into portions and refrigerate for up to four days. You can also freeze them for an easy grab-and-heat dinner option on those nights when you're too tired to think about cooking.
- Gluten-free? Use a gluten-free cream of mushroom soup and check that your chicken broth is certified gluten-free.

This Slow Cooker Mushroom Chicken is more than just a meal; it's a little time capsule that gives you back some precious moments. So give it a try and let your slow cooker do the work while you do… well, whatever you please!