Easy Dinners: Slow Cooker Creamy Chicken and Mushrooms

Slow Cooker Creamy Chicken and Mushrooms

I love that this recipes does not use canned cream soups that many slow cooker recipes call for!

Super easy for a busy weeknight meal!

Ingredients:

1 pound boneless skinless chicken, breasts, cut into pieces
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
2 chicken bouillon cubes
1 cup white wine (or you can use chicken stock)
1/2 cup water
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 cup evaporated milk
5 teaspoons cornstarch
3 cups hot cooked rice

Directions:

1.  Combine chicken, mushrooms, onion, bouillon, wine, water, black pepper, and paprika in a 4 1/2 cup slow cooker.

2.  Cover; cook on high 3 hours or low 5 to 6 hours.

3.  Transfer chicken and mushrooms to a platter.  Save 2 cups of the cooking liquid (add water if you don't have 2 cups).

4.  Combine cooking liquid, evaporated milk and cornstarch in a small saucepan; bring to a boil.  Boil for 1 minute or until thickened, stirring constantly. Combine with chicken and mushroom; serve over rice.


Makes 4 servings


This recipe was adapted from Crock Pot Recipe Collection Binder

 

Slow Cooker Creamy Chicken and Mushrooms