5-Ingredient Crock Pot Chicken and Mushrooms
This 5-ingredient crock pot chicken and mushrooms recipe is pretty dang cool. It takes all of 5 minutes prep AND 5 ingredients. It's another of those meals that's freezer friendly before OR after cooking it. And best of all... it's yummy too!
Servings: 4 to 6 servings
- 2 tablespoons butter
- 4 boneless skinless chicken breasts
- 1/2 cup chicken broth
- 1 can cream of mushroom soup
- 1 pound fresh mushrooms washed and sliced ~or~ 2 4-ounce cans of mushrooms, drained
- Salt & Pepper to taste
Liberally butter the crock pot insert. Leave the remaining butter in the bottom.
Toss the mushrooms in the slow cooker in a single layer.
Lay the chicken breasts over the top of the mushrooms.
Mix the soup and chicken stock. Pour over the chicken breasts.
Cover and cook on low for 5 to 7 hours (cooking time will vary depending on the thickness of your chicken breasts).
Added salt and pepper to taste.
Tip: Once the dish is cooked, if the sauce isn't thick enough for you, you can thicken it as follows:
Turn the crockpot to high.
Combine 2 tablespoons cornstarch with 1/4 cup of cold water.
Remove the chicken breasts from the crockpot and slowly pour the cornstarch water into the liquid while whisking quickly.
Return the chicken to the crockpot. Turn to re-coat. Cover and allow to thicken. Usually about 20 minutes.
Freezer Meal Directions:
Toss the chicken and mushrooms in a 1-gallon freezer bag you've previously labeled.
Mix the soup and broth in a separate bowl and pour it into the bag.
Freeze for up to 6 weeks.