Skinny Slow Cooker – Chicken and Mushroom Gravy
Slow Cooker Chicken and Mushroom Gravy is so easy to prepare when using a Stovetop Slow Cooker. Â I recently discovered a slow cooker that allows you to brown meat directly in the insert. This cuts out having to use a skillet, so less clean-up and less prep time are needed.
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Minimum Slow Cooker Size: 4 quartsCalories: 82 | Previous Points: 2 | Points Plus: 2 | Total Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 35 mg | Dietary Fiber: 1 g | Sodium: 25 mg | Carbohydrates: 5 g | Sugars: 2 g | Protein: 14 g
Ingredients
- 1 1/2 pounds chicken breast filets (about 3 filets), skinless
- 2 tablespoons oil, I used canola
- 16 ounces cimini 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 cup 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 6-8 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/
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.
Wanting to try this.
can't wait to try!
Gotta try this!!! I love chicken and I love mushrooms…great combo!!
one of my FAVORITE dishes!
I love you for this recipe! Can't get much simpler than this, and chicken and mushrooms are so good over brown rice!
We have purchased the ingredients and a ready to try what sounds like a delicious recipe. I love the simplicity of your recipes…
making this one tomorrow morning to cook while I'm at work!
Wanting to try this.
can’t wait to try!
Gotta try this!!! I love chicken and I love mushrooms…great combo!!
one of my FAVORITE dishes!Â
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I made this for dinner tonight and followed the recipe exactly and it was an epic fail. Turned out like chicken and mushroom soup
Tamera, Hmmmmm….it has gotten great reviews previously.
I made this tonight and it had way too much onion for my family.
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?
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.
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!
Love this version chicken & mushrooms! Yummy!
One of our fave recipes! Would love to win the cookbook to make even more!
Made this yesterday and put it on top of brown rice. It was the blandest meal I've made in a long time.
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.
Stacy, The broth definitely helps. Some prefer chicken thighs for that reason…much more moist.
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!
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.
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…
DjCook, Thanks for the tip. I'll add this to the recipe.
How many does this serve? What's the serving size?
Sharyn, About 4-5.
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….???
it says 1 1/2 pounds(about 3 filets)
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!
Looks easy and delicious! I will be adding it to the menu this week.
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.
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
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.