Slow Cooker Creamy Garlic Chicken with Green Beans

Recipe Details

• Preparation time: 15 minutes

• Cooking time: 4–5 hours on LOW or 2–3 hours on HIGH

• Total time: Approximately 5 hours

• Servings: 4–5

• Difficulty: Easy

• Cooking method: Slow cooker

Ingredients

For the chicken

• 5 boneless, skinless chicken thighs (about 900 g)

• 1 tablespoon olive oil

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon black pepper

• ¾ teaspoon salt

• 1 teaspoon Italian seasoning

For the vegetables

• 3 cups fresh green beans, trimmed

• 1½ cups sliced mushrooms

• 1 small onion, chopped

• 4 garlic cloves, minced

For the creamy mushroom sauce

• 1 can (10.5 oz) cream of mushroom soup

• ½ cup chicken broth

• ½ cup heavy cream

• 2 tablespoons butter

• ½ teaspoon dried thyme

• ¼ cup grated Parmesan cheese (optional)

• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Prepare the chicken

Pat chicken thighs dry with paper towels. Combine paprika, garlic powder, onion powder, salt, pepper, and Italian seasoning.

Rub the seasoning mixture evenly over both sides of the chicken.

Step 2: Brown the chicken

Heat olive oil in a large skillet over medium-high heat.

Add the chicken thighs and sear for approximately 2–3 minutes per side until golden brown.

Remove from the skillet. The chicken does not need to be fully cooked at this stage.

Step 3: Prepare the vegetables

Wash and trim the green beans. Slice the mushrooms, chop the onion, and mince the garlic.

Place the green beans, mushrooms, onion, and garlic into the bottom of your slow cooker.

Step 4: Make the creamy sauce

In a medium mixing bowl, combine:

• Cream of mushroom soup

• Chicken broth

• Heavy cream

• Melted butter

• Dried thyme

• A little black pepper

Whisk until smooth and creamy.

Step 5: Assemble the slow cooker

Arrange the browned chicken thighs over the vegetables.

Pour the prepared mushroom sauce evenly over the chicken and vegetables.

Gently stir the vegetables around the chicken so they are coated with the sauce.

Step 6: Slow cook

Cover with the lid.

Cook using either method:

• LOW: 4–5 hours

• HIGH: 2–3 hours

Cook until the chicken is tender and reaches an internal temperature of 165°F (74°C).

Step 7: Finish the sauce

During the final 15–20 minutes, stir in the Parmesan cheese if desired.

For a thicker sauce, combine 1 tablespoon cornstarch with 1 tablespoon cold water. Stir into the slow cooker and allow the sauce to thicken.

Step 8: Serve

Carefully spoon the creamy chicken, green beans, and mushrooms onto serving plates.

Garnish with fresh parsley and freshly cracked black pepper.

Serve hot with your favorite side dish.

Serving Suggestions

• Creamy mashed potatoes

• Steamed white rice

• Buttered noodles

• Garlic bread

• Roasted carrots

• Fresh green salad

Nutrition Information

Estimated nutrition per serving, based on 5 servings.

Nut Information

This recipe contains no nuts as listed.

Allergy information: Check the labels of cream of mushroom soup, chicken broth, and seasonings for possible nut cross-contact.

Helpful Cooking Tips

1. Brown the chicken before slow cooking to develop a deeper flavor.

2. Fresh green beans provide the best texture.

3. Do not add excessive broth because the vegetables release moisture during cooking.

4. Add Parmesan toward the end for a smooth, creamy finish.

5. Use boneless chicken thighs for especially tender results.

6. Avoid repeatedly opening the slow cooker lid.

Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Freeze for up to 2 months.

• Reheating: Reheat gently in a saucepan or microwave until thoroughly hot.

Final Result: Tender, juicy golden chicken with perfectly cooked green beans and mushrooms, all coated in a rich, savory garlic mushroom cream sauce. A wonderful comfort-food dinner for the whole family!