Crockpot Cream of Mushroom Chicken
Crockpot Cream of Mushroom Chicken only requires 7 ingredients and is a hearty comfort food that can be served year round.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 10.5 ounces 1 can low sodium condensed cream of mushroom
- 10.5 oz low sodium chicken stock
- 1 pack Onion Soup Mix
- 16 ounces sliced mushrooms if using canned be sure to drain them
- ½ tsp dried thyme
- 1 teaspoon pepper
Instructions
- Spray slow cooker with non-stick cooking spray, or use a slow cooker liner. Pour in your cream of mushroom soup, chicken stock, and onion soup mix. Give the mixture a stir then add in mushrooms, thyme, and pepper. Stir once more then place chicken breasts in a single layer in the cooker. Press them down so they are fully coated in the sauce.
- Cook on high for 4 to 4 1/2 hours or on low for 7 to 8 hours. Be sure to adjust cooking times according to how fast/slow your cooker cooks.
- Once your slow cooker is done, remove the chicken from the pot and place in a large bowl. Shred the chicken using a hand mixer, your stand mixer with the paddle attachment, or two forks. Add the shredded chicken back into the crockpot and stir well so it absorbs the sauce.
- Serve over rice, cauliflower rice, or with your favorite vegetables.
Nutrition
Serving: 1ServingCalories: 175kcalCarbohydrates: 8gProtein: 27gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 74mgSodium: 300mgPotassium: 768mgFiber: 2gSugar: 2gVitamin A: 41IUVitamin C: 1mgCalcium: 16mgIron: 1mg
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