Crock Pot Chicken And Mushrooms Recipes Easy

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EASY SLOW COOKER CHICKEN AND MUSHROOMS



Easy Slow Cooker Chicken and Mushrooms image

This slow cooker chicken and mushroom dish is a yummy, easy meal. I like to use the leftovers with the gravy to make chicken pot pie. Goes well with mashed potatoes.

Provided by steffgreff

Time 4h5m

Yield 4

Number Of Ingredients 5

4 (5 ounce) skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (8 ounce) package cream cheese
1 cup sliced fresh mushrooms
salt and ground black pepper to taste

Steps:

  • Combine chicken, soup, cream cheese, mushrooms, salt, and pepper in the bottom of a slow cooker.
  • Cover and cook until chicken is no longer pink in the center and juices run clear, on Low, 6 to 8 hours, or High, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 486.7 calories, Carbohydrate 12.5 g, Cholesterol 142.1 mg, Fat 32 g, Fiber 0.2 g, Protein 36.8 g, SaturatedFat 15.4 g, Sodium 1220.7 mg, Sugar 2.7 g

CROCK POT CHICKEN AND MUSHROOMS



Crock Pot Chicken and Mushrooms image

Easy recipe you can premake the night before then turn on the crockpot in the morning before you go to work. It'll be ready when you get home!

Provided by Gaelige Coinnaigh

Categories     One Dish Meal

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 9

4 bone-in skinless chicken breasts
salt
pepper
lemon pepper
paprika
1 cup sour cream
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can sliced mushrooms, drained or 16 ounces fresh mushrooms, sliced
1/4 cup white wine or 1/4 cup chicken broth

Steps:

  • After removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper, and paprika, then place in the crock pot.
  • Mix together the remaining ingredients and pour over the chicken pieces.
  • Cook on low 6-8 hours. Serve over rice or egg noodles.

Nutrition Facts : Calories 474.5, Fat 19.6, SaturatedFat 9.3, Cholesterol 162.2, Sodium 668.7, Carbohydrate 10.3, Fiber 0.7, Sugar 2.5, Protein 59.8

CROCK POT CHICKEN WITH MUSHROOM SOUP



Crock Pot Chicken With Mushroom Soup image

Make and share this Crock Pot Chicken With Mushroom Soup recipe from Food.com.

Provided by toni suttie

Categories     One Dish Meal

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breasts
2 (15 ounce) cans mushroom soup, undilutted
1 chopped up onion
1 clove of chopped garlic
1 cup of chopped celery
1 teaspoon pepper
2 cups rice
3 cups water

Steps:

  • Place one can of mushroom soup into crock pot, add the chicken breasts, garlic, onion, celery and pepper.
  • Add second can of mushroom soup, place on low setting.
  • cook all day.
  • Steam 2 cups of rice in 3 cups of water.
  • Place chicken and sauce on top of rice and serve.

Nutrition Facts : Calories 688.7, Fat 18, SaturatedFat 4.7, Cholesterol 92.8, Sodium 982.8, Carbohydrate 90.7, Fiber 2.8, Sugar 2, Protein 38.7

CROCK POT SMOTHERED CHICKEN WITH GRAVY



Crock pot smothered chicken with gravy image

Crock pot smothered chicken with gravy is a really easy recipe with lots of tender chicken and mushrooms. The gravy is amazing over rice.

Provided by Eating on a Dime

Categories     Main Course

Time 6h10m

Number Of Ingredients 7

4 Boneless Skinless Chicken Breasts
1 Can Cream of Mushroom Soup (10 oz)
1 Can Cream of Chicken Soup (10 oz)
8 oz Sliced Mushrooms
1 packet Onion Soup Mix
1/2 Cup Water
1 tsp Pepper

Steps:

  • In a small mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, water and onion soup mix.
  • Lay the chicken at the bottom of the crock pot.
  • Season with the black pepper.
  • Pour the sauce over the top of the chicken and top with the mushrooms.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • Enjoy!

Nutrition Facts : Calories 167 kcal, Carbohydrate 7 g, Protein 21 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 770 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CROCK POT CHICKEN MARSALA



Crock Pot Chicken Marsala image

An easy, healthy recipe for Crock Pot Chicken Marsala filled with rich Italian flavor. Juicy chicken breasts slow simmered in a creamy mushroom wine sauce.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 3h35m

Number Of Ingredients 11

1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 pounds boneless skinless chicken breasts (about 3 breasts)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 medium shallot or 1/2 small yellow onion (finely chopped)
2 cloves minced garlic
1 cup dry Marsala wine (not cooking wine)
8 ounces sliced cremini mushrooms
1 tablespoon cornstarch (mixed with 2 tablespoons water to create a slurry)
For serving: chopped fresh parsley or basil
For serving: whole wheat pasta (zucchini noodles, or simply a big loaf of crusty bread)

Steps:

  • Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. It does not need to be cooked all the way through. Transfer the chicken to the slow cooker.
  • Reduce the skillet heat to medium low. Heat the remaining 2 teaspoons oil. Add the shallot and cook until softened, about 3 minutes. Stir in the garlic.
  • While the skillet is still warm, pour in the Marsala. Increase the heat to medium and let simmer 2 minutes. Remove from the heat.
  • Scatter the mushrooms over the top of the chicken. Pour in the Marsala reduction. Cover and let cook on LOW, until the chicken is cooked through and reaches 165 degrees F on an instant read thermometer, about 2 1/2 to 3 hours on low (timing will vary based on your slow cooker model and the size of your chicken breasts). Remove to a plate and cover to keep warm.
  • In a small bowl, whisk together the cornstarch and water. Pour into the slow cooker. Cover and cook on HIGH for 15 to 20 minutes, until thickened. Return the chicken to the slow cooker and let heat over high for 5 additional minutes to warm through. Serve hot with desired accompaniments, with the sauce spooned over the top and a sprinkle of fresh parsley as desired.

Nutrition Facts : ServingSize 1 (of 4), Calories 384 kcal, Carbohydrate 14 g, Protein 50 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 145 mg, Fiber 1 g, Sugar 6 g

EASY SLOW COOKER CHICKEN



Easy Slow Cooker Chicken image

Chicken and soup in the crock pot, what could be quicker and easier.

Provided by Linda

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup white rice

Steps:

  • Cut chicken breasts into large chunks.
  • Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.

Nutrition Facts : Calories 487 calories, Carbohydrate 52.9 g, Cholesterol 82.9 mg, Fat 14.1 g, Fiber 1.1 g, Protein 34.6 g, SaturatedFat 3.6 g, Sodium 1648 mg, Sugar 2.6 g

SLOW COOKER CHICKEN MARSALA



Slow Cooker Chicken Marsala image

Creamy, delicious, mushroom studded Chicken Marsala prepared in the slow cooker! This surprisingly easy recipe results in a restaurant quality dish made right in your own kitchen.

Provided by Katerina | Diethood

Categories     Dinner

Time 4h10m

Number Of Ingredients 14

6 (1.5 pounds, total) boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon sweet paprika
salt and fresh ground pepper, (to taste)
1 tablespoon olive oil
8 ounces mushrooms, (sliced)
3 cloves garlic, (minced)
1 cup dry marsala wine
1/2 cup water
1/4 cup cornstarch
1/4 cup heavy cream
chopped fresh parsley, (for garnish)

Steps:

  • Lightly grease a 6-quart slow cooker with cooking spray and set aside.
  • Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
  • Heat olive oil in a skillet over medium-high heat.
  • Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
  • Transfer chicken to slow cooker and top with mushrooms and garlic.
  • Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
  • Pour wine over chicken and mushrooms.
  • Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
  • Remove chicken breasts from slow cooker and set aside on a plate.
  • Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
  • Add heavy cream to the wine sauce and whisk until combined.
  • Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
  • Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
  • Serve.

Nutrition Facts : Calories 281 kcal, Carbohydrate 13 g, Protein 26 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 86 mg, Sodium 143 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

CROCK POT CHICKEN AND RICE RECIPE



Crock Pot Chicken and Rice Recipe image

Get dinner on the table fast with this Crock Pot Chicken and Rice Recipe. The tender chicken and cheesy rice make an amazing meal your family will love.

Provided by Eating on a Dime

Categories     Main Course

Time 4h10m

Number Of Ingredients 9

2 boneless skinless chicken breasts ((cut into 1 inch pieces) )
1 teaspoon minced garlic
1 teaspoon black pepper
1 teaspoon salt
1/2 onion chopped
3 cups chicken broth
1 can cream of chicken soup ((10.5 oz can) )
1 1/2 cup brown rice ((uncooked) )
2 cups cheddar cheese ((shredded) )

Steps:

  • Place the chicken, garlic, salt, pepper, onion, chicken broth, cream of chicken soup and brown rice in the crock pot. Stir to thoroughly combine all the ingredients.
  • Cover and cook on high for 3.5-4 hours until the rice has absorbed all the chicken broth in the crock pot.
  • Stir in the shredded cheese. Cover and allow the heat from the meal to melt the cheese (5-7 minutes).
  • Serve warm and enjoy!

Nutrition Facts : Calories 424 kcal, Carbohydrate 42 g, Protein 23 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 68 mg, Sodium 1455 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving

CHICKEN AND RICE WITH MUSHROOMS



Chicken and Rice with Mushrooms image

This one pot Chicken and Rice with Mushrooms recipe is smooth, creamy, hearty comfort food at its best.

Provided by Katerina | Easy Weeknight Recipes

Categories     Dinner

Time 45m

Number Of Ingredients 15

3 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, (diced)
12 ounces chicken breasts, (diced)
½ teaspoon garlic powder
½ teaspoon sweet paprika
¼ teaspoon onion powder
8 ounces sliced mushrooms
salt, (to taste)
fresh ground pepper, (to taste)
3 cloves garlic, (minced)
1¼ cups long grain white rice
3 cups low sodium chicken broth
grated Parmesan, (for garnish)
chopped fresh parsley, (for garnish)

Steps:

  • Preheat oven to 375˚F.
  • Combine butter and olive oil in a large oven-safe skillet and set over medium high heat; Melt butter.
  • Add onions to skillet and cook for 2 minutes.
  • Season chicken with garlic powder, paprika, and onion powder.
  • Add chicken to the skillet; cook for 5 minutes, or until golden brown on all sides.
  • Stir in mushrooms; season with salt and pepper, stir, and continue to cook for 4 minutes, stirring frequently, until mushrooms are tender.
  • Stir in garlic.
  • Add rice and cook for 1 minute.
  • Add chicken broth; increase heat to high and bring to a boil.
  • Turn off heat. Cover skillet with a lid and bake in the oven for 30 minutes.
  • Remove cover and continue to bake for 3 more minutes, or until liquid is absorbed.
  • Remove from oven and let stand 5 minutes.
  • Garnish with Parmesan cheese and parsley; serve.

Nutrition Facts : Calories 469 kcal, Carbohydrate 53 g, Protein 28 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 77 mg, Sodium 235 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

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