Slow Cooker Mushroom Chicken

The dish from the other night WAS a hit! 🙂 I found it on THIS blog and pinned it, and will be making it again. She actually has 2 versions with just slightly different ingredients. I chose this one because it used evaporated milk rather than cream cheese, but I’ll be giving the other one a try sometime too. I actually only used the “frame” of the recipe as I made quite a few substitutions and changes, ha! I didn’t have white wine, so I used a cup of chicken broth instead. I accidentally used the entire can of milk when making the gravy and I really only was supposed to use half. Someone wasn’t paying attention! So our gravy was pretty thick and creamy, but it was still delicious!!! I also forgot to pick up green onions so I just chopped up some white ones. Oh, and I had 2 cartons of fresh chopped mushrooms (because someone was REALLY not paying attention) so I just tossed them all in. I like mushrooms. It all works. 🙂 The next time I make this I’m just going to add the milk/cornstarch to the crockpot for the last 15 min of cooking rather than dirty an extra pan for the gravy.

I meant to make some jasmine rice for the men-folk to eat it over, not me I’m cutting down carbs remember, but I forgot about the rice till it was too late to start it. Ha! The gravy was thick enough that it didn’t really need rice this time around. I served it with steamed fresh broccoli and uh… sweet potatoes, with celery and Almond Butter for desert. 🙂 The lads slurped it all up, and I didn’t get any complaints! That in my book is a successful dinner!

Give this a try sometime, it’s yummy!!

Slow Cooker Mushroom Chicken:

1 tsp. salt
1/2 tsp pepper
1/4 tsp paprika
3 boneless,skinless chicken breasts cut into cubes
1/2 cup green onions, sliced
1 1/2 cups sliced mushrooms
1 3/4 tsp chicken bouillon granuales
1 cup dry white wine
1/2 water
1 can evaporated milk (5oz)
5 tsp cornstarch

Directions:

1. Combine salt, pepper and paprika in small bowl; sprinkle over chicken

2. Layer chicken, mushrooms, green onions and bouillon in a 4 1/2-quart slow-cooker. Pour wine, water over top. Cover and cook on high for 3 hours or 5-6 hours on low. Transfer chiken and vegtables to platter; cover with foil to keep warm.

3. Combine evaportaed milk and corn strach in small pan, stir until smooth. Add 2 cups of cooking liquid from slow-cooker; bring to a boil. Boil for 1 minute or until thick, stiring constantly. Serve over chicken.

I served this over brocolli rice.

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