Savory Slow Cooker Chicken Recipe With Creamy Mushroom Sauce (6 Ingredients) by Elisa Schmitz

Winter is just made for savory slow cooker recipes. There's something so comforting about putting a few ingredients into a slow cooker and having a tender, delicious meal ready by dinnertime, with very little effort. That's what happens with this savory slow cooker chicken recipe with creamy mushroom sauce.

This delicious dish includes fresh mushrooms, which not only provide a lovely umami flavor but also a nutritional boost (read about the health benefits of mushrooms). The mushrooms are combined with red wine (check out the health benefits of red wine), paprika and cream of mushroom soup, which creates a savory sauce that results in moist and tender chicken.

To make this slow cooker recipe, here are the six simple ingredients you need: chicken breast, paprika, cream of mushroom soup, red wine, flour and fresh cremini mushrooms. You put the chicken into the slow cooker then make the sauce. You cover the chicken with the sauce and, a few hours later, a flavorful chicken dinner is ready to devour.

You can serve this irresistible chicken for dinner on its own or with your favorite side dishes. I served it over turmeric rice to soak up the creamy sauce, but it would be equally delicious over pasta or potatoes. So good!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 hours (on low)
Total Time: 6 hours and 10 minutes
Servings: 8

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1/3 teaspoon paprika
• 10.5 ounces (1 can) cream of mushroom soup (regular or gluten-free)
• 1/4 cup red wine
• 1/4 cup flour (all-purpose flour or gluten-free flour)
• 8 ounces cremini mushrooms, sliced
• fresh parsley or scallions, for garnish (optional)

Recipe Notes

• You could try this recipe with chicken thighs instead of chicken breasts.

• Instead of cream of mushroom soup, you could use cream of chicken.

• To make this recipe gluten-free, use gluten-free soup and gluten-free flour.

• Use your favorite red wine in this recipe (I used Pinot Noir).

• Garnish with fresh parsley or scallions, if desired.

• Store leftovers in an airtight container in the refrigerator or freezer. Reheat in the microwave.

Here's how to make it:

1. Place chicken into the slow cooker. Sprinkle the paprika over the chicken. Season with sea salt and black pepper, to taste.
   
2. In a medium mixing bowl, add the cream of mushroom soup, red wine and flour. Season with sea salt and black pepper, to taste, if desired. Whisk to combine.
   
3. Add the mushrooms and stir to combine.
   
4. Spread the mixture over the chicken and ensure it is covered in the sauce.
   
5. Cover the slow cooker and set to cook on low for 6 hours. Chicken is done when it measures 165 degrees F on a food thermometer.
   
   
6. Stir then serve on its own or with your favorite side dishes. Garnish with fresh parsley or green onions, if desired.
   

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