Ingredients
Ingredient checklist
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Instructions
Step 1: Season the chicken
Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, paprika, thyme, and oregano.
Step 2: Sear for extra flavor (optional)
Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden. It does not need to be cooked through. Transfer it to the slow cooker.
Step 3: Prepare the mushrooms
Melt the butter in the skillet. Add the sliced mushrooms and cook for 4–5 minutes until lightly browned. Add the garlic and cook for another 30 seconds. This step adds deeper flavor, but you can skip it for a quicker recipe.
Step 4: Assemble the slow cooker
Arrange the chicken in the slow cooker and scatter the mushrooms and garlic over and around it. Mix the chicken broth with soy sauce and Dijon mustard, then pour it into the cooker. Add the butter from the skillet.
Step 5: Cook until tender
Cover and cook on LOW for approximately 3–4 hours or HIGH for 1½–2½ hours, depending on the thickness of the chicken and your cooker. Check the thickest part with a food thermometer; chicken must reach 165°F (74°C). Avoid prolonged cooking, which can dry out chicken breasts.
Step 6: Thicken the sauce (optional)
Transfer the cooked chicken to a plate and keep it covered. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir it into the hot sauce and cook on HIGH for about 10–15 minutes until thickened. Return the chicken to the sauce.
Step 7: Garnish and serve
Sprinkle with fresh parsley and spoon the mushroom sauce over the chicken. Serve hot with mashed potatoes, rice, buttered noodles, or roasted vegetables.
Nutrition information
Estimated values per serving, assuming four servings and including the optional cornstarch thickener.
Per serving · approximate
Calories
350–430
Protein
40–50 g
Carbohydrates
7–12 g
Total fat
15–23 g
Fiber
1–2 g
Sodium
500–900 mg
Nutrition varies with chicken size, broth, soy sauce, and the amount of butter and sauce consumed.
Nut information and allergen guide
This recipe does not intentionally require peanuts or tree nuts, but always check product labels for potential cross-contact.
|
Ingredient |
Allergy information |
|---|---|
|
Chicken and fresh mushrooms |
Not typical sources of peanut or tree nuts |
|
Butter |
Contains milk |
|
Chicken broth |
Check for milk, soy, wheat, and other added ingredients |
|
Soy sauce |
Contains soy; conventional varieties usually contain wheat |
|
Dijon mustard |
Contains mustard, a regulated allergen in some countries |
|
Cornstarch |
Usually naturally gluten-free; check packaging |
|
Olive oil |
Choose a clearly labeled oil; avoid nut oils |
For a nut allergy: Use olive oil rather than an unspecified blended oil, inspect the broth and seasoning labels, and check manufacturer cross-contact warnings if the allergy is severe.
Tips for the best results
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For richer flavor: Brown the chicken and mushrooms before slow cooking.
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For a creamy version: Stir in ¼–½ cup heavy cream or a few tablespoons of cream cheese near the end. Warm gently and avoid prolonged boiling.
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For a thicker sauce: Use the cornstarch slurry described above.
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For extra vegetables: Add sliced onions or carrots at the beginning, or spinach during the final 10 minutes.
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For boneless chicken thighs: Use the same seasonings and check doneness; thighs can tolerate longer cooking better than breasts.
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Storage: Refrigerate leftovers within 2 hours in a sealed container and eat within 3–4 days. Reheat until the chicken reaches 165°F (74°C).
Enjoy this savory, tender garlic mushroom chicken with plenty of that delicious sauce!