Do you ever have those days when you’ve got about 10 minutes before you need to head out the door and you suddenly remember that you didn’t put anything together for dinner? Well this recipe is good for such occasions. Crockpot Chicken and Mushrooms comes together quick and easy. Because it is a crock pot meal, you set it and forget it! And best of all, you probably have all the ingredients right now…without a trip to the grocery store! Winner!!!
I didn’t even have time to take any pictures as I was putting it together. But here is one, still in the crockpot before it was completely done. That morning I frantically scanned the frig for what I could put together in a pinch. We had some mushrooms…okay that is a start. We always have frozen boneless, skinless chicken breast…check, check. Ok, we might be onto something…A quick search on pinterest found this recipe that I used for my inspiration.
I made a few tweaks and voila! Dinner is served!
I paired the Crockpot Chicken & Mushrooms with brown rice that I cooked in my rice cooker, a simple spinach salad and a glass of red wine. Believe me it was one of those days!!
- 1 (16-ounce) packages fresh sliced mushrooms
- 1 medium sweet onion, chopped
- 1 (14-ounce) can Reduced Fat Cream of Mushroom Soup
- 1 cups low sodium chicken stock
- 4 boneless skinless chicken breasts
- ¼ cup water
- 3 gloves of garlic (pressed or grated)
- 1 tsp Sea Salt
- ½ tsp Pepper
- 1 tsp Crushed Red Pepper Flake (or more to taste)
- Spray the Crockpot with cooking spray, or place a crockpot liner inside it.
- Place the chicken in the bottom of the cooker (frozen is fine)
- Add the onions and mushrooms on top of the chicken.
- Add the soup, stock, water, and seasonings.
- Cover and cook on low for 8 hours.
- Taste it and adjust the seasonings just before serving. (I added more crushed red pepper flake because we like it spicy)
- Serve with brown rice and a green salad.
Don’t you just love that red checkered table runner?