Slow Cooker Chicken with Mushroom Gravy
Here is a fantastic and wholesome meal the whole family will enjoy.
Servings: 4 people
Calories: 341kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 slices bacon nitrate-free, diced (we used turkey bacon)
- 4 boneless and skinless chicken breasts lean
- 1 yellow onion thinly sliced into rings
- 16 ounces crimini mushrooms sliced
- 2 garlic cloves minced
- 1/2 teaspoon black pepper
- 1 teaspoon kosher or sea salt
- 1/4 cup flat-leaf parsley fresh, chopped
- 1 1/2 cups chicken broth low-sodium, fat-free
- 2 tablespoons flour
Instructions
- Add oil to a large skillet, turn to medium-high heat, add diced bacon and cook until crisp. Transfer to a plate with a paper towel on it. Add chicken to the skillet and sear chicken on both sides just until golden brown. Remove and place on a paper towel.
- Reduce heat to medium-low, add onion to the same skillet, and sauté until tender, about 4 minutes.
- Add chicken to slow cooker, then cover with diced bacon, onion and remaining ingredients, except for the flour. Cover and cook on low 3-1/2 to 4-1/2 hours, or on high 1-1/2 to 3 hours, or until chicken is done and easily flakes with a fork.
- Remove chicken from slow cooker and set aside. Add flour to slow cooker and whisk until smooth. Return chicken to slow cooker and continue cooking until gravy is thick, 10-15 minutes.
Notes
TIP: 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.