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Crockpot Creamy Mushroom Chicken
Rachel Kim

Crockpot Creamy Mushroom Chicken

Mushrooms, broth and Dijon create a savory base while cream cheese softens slowly on top. The chicken breasts stay intact and are checked before the four-hour mark. A dinner-time whisk makes the sauce smooth without subjecting sour cream or milk to an all-day boil.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 pound cremini mushrooms sliced
  • 1 small onion sliced
  • 1 1/2 cups low-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 ounces cream cheese

Method
 

  1. Put mushrooms and onion in a slow cooker and lay chicken over them. Whisk broth, Dijon, Worcestershire, thyme, salt and pepper and pour around the meat.
  2. Set the cream cheese block on top, cover and cook on low for 3 1/2 to 4 hours.
  3. Remove each chicken breast when its thickest part reaches 165°F and rest it 5 minutes.
  4. Whisk cream cheese into the mushroom liquid, return sliced chicken briefly to coat and serve.