Onion Mushroom Crock Pot Chicken

Sink into the ultimate comfort food experience with this Onion Mushroom Crock Pot Chicken recipe, a savory dish that combines tender chicken breasts, earthy mushrooms, and sweet caramelized onions in a creamy, herb-infused sauce. Perfectly seasoned and slow-cooked to perfection, this one-pot wonder offers convenience without sacrificing flavor. By using a blend of cream of mushroom soup, chicken broth, and a touch of thyme, the sauce develops a rich depth that wraps every bite in cozy goodness. Serve it alongside mashed potatoes, fluffy rice, or buttery pasta to soak up the hearty, velvety sauce. With minimal prep, thanks to the crock pot, this family-friendly meal is an easy weeknight solution or a crowd-pleaser for busy weekends.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts
• 1 large Yellow onion
• 8 ounces Mushrooms
• 10.5 ounces Cream of mushroom soup
• 1 cup Chicken broth
• 2 cloves Garlic cloves
• 2 tablespoons Olive oil
• 1 teaspoon Thyme (dried)
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Cornstarch
• 2 tablespoons Water (for cornstarch slurry)
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Peel and thinly slice the yellow onion. Clean and slice the mushrooms.

Step 2

Mince the garlic cloves and set them aside.

Step 3

Season the chicken breasts with salt, black pepper, and paprika on both sides.

Step 4

Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, or until lightly browned. Remove the chicken and set aside.

Step 5

In the same skillet, sauté the onions for 3-4 minutes until softened, then add the garlic and mushrooms. Cook for an additional 2 minutes before removing from heat.

Step 6

In a small bowl, mix the cream of mushroom soup, chicken broth, and thyme until well-combined.

Step 7

Layer half of the onion and mushroom mixture at the bottom of the crock pot. Place the browned chicken breasts on top, and then add the remaining onion and mushroom mixture.

Step 8

Pour the soup and broth mixture over the chicken and vegetables, ensuring the chicken is mostly covered with liquid.

Step 9

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through (internal temperature of 165°F).

Step 10

In the last 30 minutes of cooking, mix the cornstarch and water together to form a slurry. Stir it into the crock pot to thicken the sauce slightly.

Step 11

Once finished, garnish with chopped fresh parsley (if desired) before serving.

Step 12

Serve hot with mashed potatoes, rice, or pasta for a complete meal.

Nutrition Facts

Serving size	1693.8 grams (1693.8g)

Amount per serving	% Daily Value*
Calories	1871

Total Fat 73.60g	94%
Saturated Fat 15.80g	79%
Polyunsaturated Fat 10.80g
Cholesterol 584mg	195%
Sodium 4853mg	211%
Total Carbohydrate 55.50g	20%
Dietary Fiber 7.90g	28%
Total Sugars 20.50g
Protein 234.40g	469%

Vitamin D 83IU	417%
Calcium 360mg	28%
Iron 8mg	45%
Potassium 1874mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 51.5%

Carbs: 12.2%