3 Reviews

This could not have been easier. I used cream of onion soup, fresh mushrooms, and skinless chicken breasts on the bone. I added some dried thyme, and subbed vermouth for the white wine, which seemed to work well. The chicken was very tender after 7 hours.

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Sweet Baboo February 24, 2012

This is a fantastic slow cooker recipe for chicken. I try and avoid recipes that call for canned soups but that doesn't make a difference here. I've prepared this twice since finding it. Once I used chicken broth, and the other with a good dry white wine wine (Chardonnay). Both times I used fresh ground pepper and a good corse salt. I didn't use canned mushrooms but frest baby bellas sliced moderately thick, adding a sprinkle of tarragon and thyme with the soup mixture, and topping with fresh Italian parsely chopped. Cooked for 7 hours both times with lovely results. Served with brown rice (the nutty flavor of the rice went nicely with the chicken), and spinach strawberry salad...and of course the Chardonnay. This is special enough you can prepare for those extra special meals or for a nice meal after a busy, busy day and still appear to have slaved away in the kitchen! A recipe well worth keeping as one of those often used recipes!

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Toots70 December 04, 2010

I'm sorry, I didn't notice my 4 stars didn't show up, doh. Tasty, flavorful, and easy. I used fresh sliced button mushrooms (used prob 4 cups worth), 3 boneless, skinless chicken breasts (1.75lbs), chicken broth for the white wine, and six ounces of Imagine Creamy Portabello Mushroom Soup (dairy-free). I cooked the full 9 hours, and the chicken melted in my mouth. Bf was home sick all day and he said it smelled really good. He thinks this is pretty good, too. Served this with rice and salad. Thank you Chef~Kyle~In Middle Skool. :)

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blancpage March 11, 2008
Crock Pot/Slow Cooker Chicken in Mushroom Gravy