Chicken in Mushroom Gravy
Submitted by bettyboop
Dump chicken breasts, cream of mushroom soup, white wine, and sliced mushrooms into a slow cooker and let it do all the work. Fork-tender chicken in a savory mushroom gravy, hands-free.
YIELD
6 servingsPREP
15 minCOOK
9 hrsREADY
9 hrsFive ingredients. One slow cooker. Zero effort.
This is the weeknight dinner that basically makes itself. Chicken breasts nestle into a mixture of cream of mushroom soup and dry white wine, topped with sliced mushrooms, then cook low and slow for 7 to 9 hours while you go about your day.
When you come home, the kitchen smells incredible and the chicken is fork-tender, bathed in a rich, earthy mushroom gravy.
Serve it over egg noodles, mashed potatoes, or rice to catch every bit of that sauce.
Kitchen Tips
- Place chicken breasts in a single layer on the bottom of the slow cooker so they cook evenly
- Dry white wine adds depth to the gravy, but you can substitute chicken broth if you prefer
- For a thicker gravy, remove the chicken and stir a cornstarch slurry into the sauce at the end
Ingredients
Directions
Place the chicken breasts in the slow cooker.
Season with salt and pepper.
Mix the wine and the soup.
Pour over the chicken.
Add the mushrooms.
Cover.
Cook on low for 7 to 9 hours.
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