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- 4 boneless, skinless chicken breasts - 2 cups cremini mushrooms, sliced - 1 cup heavy cream - 1 cup chicken broth - 1 tablespoon Dijon mustard - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - 1 tablespoon fresh parsley, chopped - Searing the chicken breasts: Start by heating 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add 4 boneless, skinless chicken breasts. Sear each side for about 3-4 minutes until they turn golden brown. This step adds flavor and keeps the chicken juicy. After searing, transfer the chicken to your slow cooker. - Cooking onion and garlic: In the same skillet, add 1 cup of diced onion and 3 minced garlic cloves. Sauté them for about 2-3 minutes until they become soft and translucent. After this, toss in 2 cups of sliced cremini mushrooms. Cook for another 5 minutes until the mushrooms start to soften. This mix will create a rich base for your dish. - Mixing the creamy broth: In a separate bowl, whisk together 1 cup of chicken broth, 1 cup of heavy cream, 1 tablespoon of Dijon mustard, 1 teaspoon of dried thyme, 1 teaspoon of paprika, and salt and pepper to taste. Make sure everything is well combined and smooth. - Layering in the slow cooker: Pour the onion, garlic, and mushroom mix over the chicken in the slow cooker. Then, pour the creamy broth mixture on top. This layering ensures each bite is full of flavor. - Low and high setting times: Cover the slow cooker and set it to cook. If you choose low, let it cook for 6-7 hours. For the high setting, it will take about 3-4 hours. The chicken should be cooked through and tender. - Shredding the chicken: Once the cooking time is up, gently shred the chicken using two forks. Mix it well into the sauce. This step helps the chicken absorb all the creamy goodness. Enjoy your creamy mushroom chicken served hot over mashed potatoes or rice! Searing the chicken helps add a nice flavor. Heat olive oil in a skillet. Cook the chicken breasts for about 3-4 minutes on each side. You want them golden brown. Then, transfer the chicken to your slow cooker. This step boosts the dish's taste. Using a slow cooker with a timer is smart. Set it to cook on low for 6-7 hours. If you are short on time, use the high setting for 3-4 hours. This way, your meal cooks perfectly, even while you are busy. Serve your creamy mushroom chicken over mashed potatoes or rice. This adds a nice base for the sauce. Drizzle extra sauce on top for flavor. It makes the dish look more appealing. Garnish with fresh parsley for a pop of color. Just sprinkle it on before serving. This small touch makes your dish look restaurant-worthy. You can add more seasonings to enhance the taste. Consider using garlic powder or onion powder for extra flavor. A pinch of crushed red pepper can add a nice kick. If you want to change things up, try substituting ingredients. Use chicken thighs instead of breasts for a juicier bite. You can also swap heavy cream for coconut milk for a dairy-free version. These tweaks can create new flavors in your dish. {{image_2}} You can switch to chicken thighs for a richer taste. Thighs have more fat, which adds flavor. If you need a dairy-free option, use coconut milk instead of cream. This change keeps the dish creamy and adds a hint of sweetness. If you want to change the taste, try adding herbs like rosemary or oregano. These will create new flavors that surprise your taste buds. You can also throw in veggies like spinach or peas. They add color and boost nutrition. Just toss them in during the last hour of cooking. To spice it up, add jalapeños. This will give the dish a kick that warms you up. For an Italian twist, mix in some pesto. The basil flavor makes the dish unique and fresh. These small changes make the creamy mushroom chicken even more exciting! To store any leftovers, let the dish cool first. Place it in a container with a tight lid. Use glass or plastic containers that seal well. This keeps the chicken moist and fresh. You can store it in the fridge for up to three days. The best way to reheat creamy mushroom chicken is on the stove. Use a low heat to prevent burning. Stir gently to keep the cream smooth. You can also use a microwave. Heat it in short bursts, stirring in between. This keeps the chicken creamy and delicious. You can freeze creamy mushroom chicken for up to three months. Use freezer-safe bags or containers. Make sure to leave some space for expansion. When you’re ready to eat, thaw it in the fridge overnight. Reheat on the stove or microwave until hot. This way, it stays tasty and creamy. Yes, you can use frozen chicken in this recipe. Just keep in mind a few things. First, you need to add extra cooking time. If you cook on low, plan for about 8 hours. If you cook on high, aim for 5-6 hours. Make sure the chicken reaches 165°F for safety. Frozen chicken works well, but fresh chicken is best for flavor. To check if the chicken is done, look for a few signs. The chicken should be white throughout with no pink. Use a meat thermometer for the best results. Insert it into the thickest part of the chicken. It should read at least 165°F. The chicken will also be tender and easy to shred. Creamy mushroom chicken goes well with many sides. Here are some great options: - Mashed potatoes: Creamy and buttery, they soak up the sauce. - Rice: Fluffy rice balances the rich sauce well. - Steamed vegetables: Broccoli or green beans add color and texture. - Crusty bread: Perfect for dipping into the creamy sauce. - Salad: A fresh salad can lighten the meal. These sides will enhance your meal and make it even more satisfying. This article covered making creamy mushroom chicken step by step. You learned about key ingredients, cooking methods, and smart tips. We explored tasty variations and how to store leftovers. Cooking with care and creativity leads to great meals. Don’t hesitate to try new flavors or adjust ingredients. Enjoy making this dish your own. Your culinary journey begins here, so have fun in the kitchen!

Creamy Mushroom Chicken (Slow Cooker)

Savor the flavors of Creamy Mushroom Chicken Delight with this easy slow cooker recipe! Perfectly seared chicken breasts are mingled with savory cremini mushrooms, garlic, and a dreamy creamy sauce that cooks to perfection. This dish not only impresses but is also effortless to make. Click through to explore the full recipe and learn how to create this delicious meal that your family will love! Enjoy a comforting dinner tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups cremini mushrooms, sliced

1 cup onion, diced

3 garlic cloves, minced

1 cup chicken broth

1 cup heavy cream

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Start by heating the olive oil in a skillet over medium heat. Sear the chicken breasts for about 3-4 minutes on each side until golden brown. Transfer the chicken to the slow cooker.

    In the same skillet, add the onions and garlic, sautéing until translucent, around 2-3 minutes. Add the sliced mushrooms and cook for another 5 minutes until they start to soften.

      In a bowl, whisk together the chicken broth, heavy cream, Dijon mustard, thyme, paprika, salt, and pepper until well combined.

        Pour the onion, garlic, and mushroom mixture over the chicken in the slow cooker. Then, pour the creamy broth mixture on top.

          Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

            Once done, shred the chicken gently with two forks in the sauce, mixing it until well combined.

              Serve hot, garnished with fresh parsley.

                Prep Time: 20 minutes | Total Time: 6-7 hours | Servings: 4

                  - Presentation Tips: Serve the creamy mushroom chicken over a bed of mashed potatoes or rice, drizzling extra sauce over the top. Add a sprinkle of fresh parsley for a pop of color.