Slow Cooker Chicken and Mushroom Gravy Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 pounds - chicken breast filets, skinless
  • 2 tablespoons - cooking oil (I used canola)
  • 16 ounces - crimini mushrooms, sliced
  • 1 - yellow onion, thinly sliced into rings
  • 2 cloves - garlic, minced
  • 1/2 teaspoons - black pepper
  • - kosher or sea salt, to taste
  • 1/4 cups - fresh flat leaf parsley, chopped
  • 1 1/2 cups - chicken broth, low-sodium, fat-free
  • 2 tablespoons - cornstarch
  • - cooked rice, pasta or quinoa, optional, for serving with
  • 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. (Optional: add 1/4 cup broth to skillet with onions to deglaze the pan and pick up all the bits on bottom of pan from the chicken; add to slow cooker with onions).

    Add chicken, onion and remaining ingredients to the slow cooker (placing mushrooms, onion and garlic on top of chicken); cover and cook on low heat for 3-1/2 to 4-1/2 hours or until chicken is done and easily flakes with a fork.

    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.

    Serve over rice, pasta or quinoa, as desired.

    Brief Description

    Chicken, mushrooms, onion and garlic cooked in the slow cooker in chicken broth and seasonings.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 4 hour(s) 30 min


    Ruth Ann Fahey

    Posted By:


    Posted On:

    June 29, 2016

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