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Slow Cooker Chicken and Mushrooms

Ingredients 

  • 1 onion minced
  • 6 cloves garlic minced
  • 1 Tablespoon olive oil
  • 1 Tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 1/2 pounds boneless skinless chicken breasts
  • salt
  • pepper
  • 1 pound mushrooms thinly sliced
  • 2 cups chicken broth
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons quick-cooking tapioca
  • 1/4 cup evaporated milk
  • 1/2 cup Parmesan cheese
  • 1 Tablespoon dried parsley flakes

Instructions

  • In a microwave-safe bowl, combine the onion, garlic, oil, tomato paste and thyme; cook for 3-4 minutes, stirring every minute, until onions are tender.  Pour into slow cooker.
  • Sprinkle the chicken with salt and pepper.  Stir the chicken, mushrooms, broth, vinegar and tapioca into the slow cooker.
  • Cover and cook on LOW for 4-6 hours.
  • Remove chicken; use two forks and break it into large pieces. (this is optional, I left mine whole)
  • Remove fat from surface of sauce with a large spoon.
  • Place chicken back into the slow cooker.  Add the evaporated milk, cheese and parsley.
  • Salt and pepper to taste and serve over rice or pasta.
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