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Slow cooker creamy mushroom chicken over egg noodles

Slow Cooker Creamy Mushroom Chicken

Tender chicken in a from-scratch creamy mushroom sauce, no canned soup. Dairy goes in late for a silky finish.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2.5 lbs boneless, skinless chicken thighs (1.1kg)
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp unsalted butter (30g)
  • 1 tbsp olive oil (15ml)
  • 1 lb cremini mushrooms, thickly sliced (450g)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth (240ml)
  • 1 tsp dried thyme
  • 8 oz cream cheese, softened (225g)
  • 1/2 cup heavy cream (120ml)
  • chopped fresh parsley for serving
  • cooked egg noodles, mashed potatoes, or rice for serving

Method
 

  1. Heat the butter and oil in a large skillet over medium-high heat. Brown the mushrooms in a single layer (work in batches) until golden, 4 to 5 minutes per batch. Do not crowd the pan.
  2. Season the chicken with salt and pepper and sear 2 minutes per side in the same skillet until golden.
  3. Transfer the chicken and mushrooms to the slow cooker. Saute the onion in the skillet for 3 minutes, add the garlic for 30 seconds, then add to the crock. Pour in the broth and sprinkle with thyme.
  4. Cover and cook on LOW for 5 hours, until the chicken is tender.
  5. Stir in the cream cheese until smooth and cook 30 minutes more. Stir in the heavy cream and cook 15 minutes longer. Taste and adjust salt and pepper.
  6. Spoon over egg noodles, mashed potatoes, or rice and shower with parsley.

Notes

Tips: Dairy goes in late or the sauce can turn grainy. Brown the mushrooms in a single layer; steamed gray mushrooms are the enemy. Thick-sliced cremini mushrooms survive the long cook best.
Storage: Refrigerate up to 4 days; reheat gently (do not boil). Freezes acceptably up to 2 months; stir well while reheating.
Estimated nutrition: about 520 calories per serving (estimated, before noodles).