Slow Cooker Chicken and Mushroom Gravy

Slow Cooker Chicken and Mushroom Gravy

You can enjoy creamy gravy without the added fat or processed ingredients. Browning the mushrooms and chicken to a golden color before slow cooking adds extra savory flavor to this dish. We used the Hamilton Beach Stovetop Slow Cooker for this recipe, and were able to brown the meat directly in the insert on the stovetop first. Alternately, you can use a skillet for browning.

Hamilton Beach Stovetop Slow Cooker

Slow Cooker Chicken and Mushroom Gravy

Slow Cooker Chicken and Mushroom Gravy

Yields: 5 servings | Calories: 261 | Total Fat: 10 g | Saturated Fat: 1 g | Cholesterol: 87 mg | Dietary Fiber: 2 g | Sodium: 462 mg | Carbohydrates: 9 g | Sugars: 3 g | Protein: 34 g | SmartPoints: 5 |

Ingredients

  • 1 1/2 pounds chicken breast filets (about 3 filets), skinless
  • 2 tablespoons oil, I used canola
  • 16 ounces crimini mushrooms, sliced
  • 1 yellow onion, thinly sliced into rings
  • 2 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1-1/2 cups chicken broth, low sodium, fat free
  • 2 tablespoons cornstarch

Directions

Add oil to a skillet or slow cooker, if using a Stovetop Slow Cooker, turn to medium-high heat and sear chicken on both sides just until brown, remove and place on a paper towel. Reduce heat to medium-low, add onion to the same skillet, and saute until tender, about 4 minutes.

Add chicken, onion and remaining ingredients to the slow cooker, cover and cook on low 3-1/2 to 4-1/2 hours or until chicken is done and easily flakes with a fork. Note: Mushrooms, onion and garlic go on top of chicken.

Remove chicken from slow cooker and set aside. Add cornstarch to slow cooker and whisk until smooth. Return chicken to slow cooker and continue cooking until gravy is thick, about 15 minutes.

TIP: One of our readers made this suggestion: when you add the onion to the skillet, pour in about a 1/4 cup broth to deglaze the pan and pick up all the bits on the bottom of the pan from the chicken and then add to the slow cooker.

Serving suggestions: Serve over brown rice or whole wheat pasta.

http://skinnyms.com/slow-cooker-chicken-and-mushroom-gravy/

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60 Comments on "Slow Cooker Chicken and Mushroom Gravy"

  1. Lilcombatboots  July 26, 2012

    So I have to ask, the pic shown is NOT of this chicken, right? That chicken has been browned and so have the mushrooms in the pick shown.

    Reply
    • Teresa Thompson  July 9, 2013

      if you read what is printed under the picture, it talks about a new slowcooker that allows the meat to brown in the cooker. just saying

      Reply
    • Sandra Brooks  August 14, 2013

      The directions say to Sear chicken on each side.

      Reply
    • Beyond the Aisle  January 7, 2014

      The mushrooms brown in the slow cooker.

      Reply
  2. Shannon Reed Ray  July 26, 2012

    Wanting to try this.

    Reply
  3. Wilkinsonfamily5  July 26, 2012

    can't wait to try!

    Reply
  4. Vicki_Mc  July 26, 2012

    Gotta try this!!! I love chicken and I love mushrooms…great combo!!

    Reply
  5. Twinzmommy  July 26, 2012

    one of my FAVORITE dishes!  ๐Ÿ™‚

    Reply
  6. Jessica Czapla  July 26, 2012

    I love you for this recipe!  Can't get much simpler than this, and chicken and mushrooms are so good over brown rice!

    Reply
  7. Mpatrick  July 26, 2012

    We have purchased the ingredients and a ready to try what sounds like a delicious recipe. I love the simplicity of your recipes…

    Reply
  8. Rita Dore  July 26, 2012

    making this one tomorrow morning to cook while I'm at work!

    Reply
  9. Shannon Reed Ray  July 26, 2012

    Wanting to try this.

    Reply
  10. Wilkinsonfamily5  July 26, 2012

    can’t wait to try!

    Reply
  11. Vicki_Mc  July 26, 2012

    Gotta try this!!! I love chicken and I love mushrooms…great combo!!

    Reply
  12. Twinzmommy  July 26, 2012

    one of my FAVORITE dishes!ย  ๐Ÿ™‚

    Reply
  13. Pingback: This Week’s Meals โ€“ A Frog In My Soup

  14. Tamera Brickl  August 3, 2012

    I made this for dinner tonight and followed the recipe exactly and it was an epic fail. Turned out like chicken and mushroom soup ๐Ÿ™

    Reply
    • Skinny Ms.  August 4, 2012

      Tamera, Hmmmmm….it has gotten great reviews previously. ๐Ÿ™

      Reply
  15. Lisa  August 6, 2012

    I made this tonight and it had way too much onion for my family.

    Reply
  16. Nichole Frey  August 7, 2012

    This is cooking right now.  When you say blend do you mean blend with a hand blender or stir really well?  I see mushrooms in the pic so I am assuming I should stir?

    Reply
  17. guest  August 8, 2012

    Made this tonight and we threw most of it out.  WAY to much onion, the juice did not thicken into gravy.  No one liked it.

    Reply
  18. Cheri  August 12, 2012

    I fixed this for dinner last night – even my children loved it!  I'd LOVE to win the cookbook.  All of the recipes I've tried from online have been fantastic!

    Reply
  19. Dawn  August 12, 2012

    Love this version chicken & mushrooms!  Yummy!

    Reply
  20. Felicia Mckibben  August 12, 2012

    One of our fave recipes! Would love to win the cookbook to make even more!

    Reply
  21. Ecmom  August 13, 2012

    Made this yesterday and put it on top of brown rice. It was the blandest meal I've made in a long time.

    Reply
  22. Stacy  August 15, 2012

    Everytime I make boneless chicken breasts in the slow cooker, they come out dry. Do you feel the broth keeps that from occuring in this dish.

    Reply
    • Skinny Ms.  August 15, 2012

      Stacy, The broth definitely helps. Some prefer chicken thighs for that reason…much more moist.

      Reply
  23. Jessica  August 15, 2012

    I am going to cut out 3 cups of broth, use light cream of mushroom soup and leave out the corn starch and flour. I will add the mushrooms and chicken and it should be amazing!

    Reply
  24. Christy  August 15, 2012

    When you add cornstarch and turn the heat up or just pour into a pot get it to boiling and then mix in cornstarch (that has been mixed with VERY COLD water first so it's nice and smooth) it will turn into gravy.

    Reply
    • Beyond the Aisle  January 7, 2014

      Thanks for sharing this trick Christy! I have been adding powdered cornstarch to recipes and I always get lumps.

      Reply
    • Janice  April 4, 2016

      Thanks Christy! I always end up with lumpy sauce whenever I use cornstarch… never again though. Your tip was spot-on!! ๐Ÿ˜€๐Ÿ‘๐Ÿผ

      Reply
  25. DjCook  September 11, 2012

    Season the chicken with either salt and pepper or another spice like creole seasoning before browning… When you add the onion to the pan pour in about a 1/4 cup broth to deglaze the pan and pick up all the bits on the bottom of the pan from the chicken browning…

    Reply
    • Skinny Ms.  September 12, 2012

      DjCook, Thanks for the tip. I'll add this to the recipe. ๐Ÿ™‚

      Reply
    • Janice  April 4, 2016

      Deglazing the pan with chicken broth was a terrific idea DjCook! Thanks a bunch. ๐Ÿ˜€

      Reply
  26. Sharyn Bernard Mulqu  September 12, 2012

    How many does this serve? What's the serving size?

    Reply
  27. Tina  September 17, 2012

    Unless you're serving 25 people I cannot imagine how the calories would be 82. Unless 3 pounds of chicken was incorrect and it should be 3 breasts….???

    Reply
  28. JHB  October 31, 2012

    it says 1 1/2 pounds(about 3 filets)

    Reply
  29. Karen  November 17, 2012

    I did not have Cimini mushrooms so I bought pre-sliced regular button mushrooms and some pre-sliced baby bellas. I also did not have a lot of time during lunch break to put it together so I basically just put the chicken breast at the bottom without searing it first and then put the rest on top. I added some Rosemary….when I came home, it smelled so good and it tasted even better!

    Reply
  30. Melissa  December 8, 2012

    Looks easy and delicious! I will be adding it to the menu this week.

    Reply
  31. Deloris Stone  January 20, 2013

    I agree, 1 1/2 pounds of chicken breast is 18 points and 2 tablespoons of cornstarch is 2 points, so I’m assuming 20 total points, it would have to be 10 servings to be 2 PPV.

    Reply
  32. Deloris Stone  January 20, 2013

    And I didn’t even take into account the oil!!!! Forgot that, so it may be two points for what a 1/4 cup? LOL

    Reply
  33. Sharon Hilt  January 20, 2013

    Not sure who (or how) the Points Plus were figured on this. It is REALLY good with some extra herbs added- However, it is 5 PP as 6 servings per recipe. I served it on a bed of spaghetti squash with cooked baby carrots.

    Reply
  34. NRWO  July 17, 2013

    Put this on this morning and it smells delish. But now I'm reading the reviews and getting worried! I sure hope this turns out to be as good as it smells right now!

    Reply
  35. Irene  July 29, 2013

    This was really good. I did mine on the stovetop in my Dutch oven. I would like to know serving size info.

    Reply
  36. Maria  August 31, 2013

    so i take it you must brown the chicken before putting it in the crockpot??? that is what im using today

    Reply
  37. moriah  October 6, 2013

    i am curious to know if you should flake the chicken into the gravy? or split the 3 fillets into 4 servings with the mushrooms and gravy.

    Reply
  38. Rachel  October 30, 2013

    This was great! Word of advice though…easy with the corn starch. I had never used it before, and at first it seemed to have no effect, so I kept adding more, then all of a sudden I had jello gravy! I added some water and all turned out fine, but next time I'll know. Some complained about dry chicken–I did add 2 cups broth instead of 1, just so the level of liquid in the slow cooker was halfway up the chicken. It turned out great.

    Reply
  39. Beyond the Aisle  January 7, 2014

    We tried this recipe for dinner tonight and it was great! We used the broth trick to deglaze the pan, and I did use a bit more cornstarch than the recipe called for in the gravy.

    Reply
  40. Becky  July 16, 2014

    I cooked this without browning the chicken and onions – and didn't use crimini mushrooms. It was good, but not fantastic. Would it have made that big a difference in flavor? Am considering doing it again – as per the recipe, but perhaps adding a little cream to the sauce . . . any thoughts?

    Reply
    • SkinnyMs  July 17, 2014

      Becky, Browning and mushrooms make a big difference in getting that savory flavor. Make sure you use a decent amount of salt and pepper. Salt brings all the flavors forward in a dish. Yes, you can use cream and that will make a thick, white gravy.

      Reply
  41. Frank  March 7, 2016

    Hi. So how would I go about doubling this? 2lbs of mushrooms seems excessive.

    Reply
    • Gale Compton  March 10, 2016

      Frank, To double the recipe, here are the recommended ingredients:

      2 1/2 pounds chicken breast filets (about 6 filets)
      3 tablespoons oil
      2 1/2 cups sliced crimini mushrooms
      1 large yellow onion, thinly sliced into rings
      3 cloves garlic, minced
      3/4 teaspoon black pepper
      Kosher or sea salt to taste
      1/2 cup fresh flat leaf parsley, chopped
      3 cups chicken broth
      3 tablespoons cornstarch

      Reply
  42. Monika  September 15, 2016

    Just tried making this, was a little worried due to some comments. But WOW! YUMMO! Give the recipe a try, I served this with mashed potatoes though (I love potato anything).

    I used a chicken bullion cube, button mushrooms, and flour for subs. ๐Ÿ™‚

    Reply
    • Gale Compton  September 16, 2016

      Monika, Great! Thanks so much for the feedback and tips. ๐Ÿ™‚

      Reply
  43. Mary  October 17, 2016

    Why is emailing recipe not a option for this recipe? Tks for your reply.

    Reply
    • Gale Compton  October 18, 2016

      Mary, I’ll look into adding email! ๐Ÿ™‚

      Reply

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