Chicken with mushroom sauce

A chicken in every pot ~1928 campaign slogan

A slow cooker dish of chicken with a creamy mushroom sauce.

The first slow cooker called the “Beanery All Purpose Cooker,”   was created in the 1950’s.  As the name implies, this pan was used to slow cook baked beans.  In 1970, Rival purchased the original company and the “Crock Pot” was born.  Growing up, I remember this was the kitchen item to own.

Today, the slow cooker is even more versatile.  You can roast a chicken, make lasagna, bake bread, make dessert and keep hot dips warm while entertaining.  The more you use it, the more ways you will find to benefit from this time saving pan.

To coincide with my thank you giveaway, my post today is a chicken slow cooker recipe.  This dish was easy to assemble and it was absolutely delicious.

Plated chicken dish

Gather your ingredients.

Slow cooker chicken ingredients

Mince the garlic and chop the onion.

Mincing garlic

Minced garlic

Rehydrate (soak in warm water for 1-2 min.) the dried porcini mushrooms and chop them.

Chopped porcini mushrooms

Using the crock of the giveaway slow cooker (you can brown in this pan), or a frying pan, place a tablespoon of extra-virgin olive oil. Over medium heat, sauté the onion until soft. Add the rehydrated porcini mushrooms and the minced garlic and cook for 1-2 minutes.  Be careful not to burn the garlic.

Sauted onions

Stir in the tomato paste and the thyme.

Addition of tomato paste

If using a frying pan, transfer this mixture to the slow cooker. Then, add the white mushrooms, the broth, wine and tapioca to the slow cooker. Season the chicken with salt and pepper to taste and nestle into the broth mixture. Note:  When using wine in cooking, use a wine you would drink not cooking wine purchased at the grocery store.

Adding chicken

Return the browning crock to the base unit.  Cover and cook 4-6 hours on low.

Setting cook time

Remove the chicken from the slow cooker and keep it warm while finishing the recipe.

Add the cream to the sauce and heat through on low for 5 minutes. Stir in the parmesan cheese and add back the chicken pieces.  Stir in some parsley for color and adjust the seasoning with salt and pepper.

Serve  with rice or spaghetti.  Sprinkle on an extra grating of parmesan cheese if you like.  Enjoy.

Plated chicken

Chicken with mushroom sauce Recipe

Sprinkling-in-Topioca_2538

By Patricia Rio Published: March 23, 2013

  • Chicken with mushroom sauce
    1 vote, 5.00 avg. rating (98% score)
  • Yield: 5 cups (4 Servings)
  • Prep: 30 mins
  • Cook: 4 hrs 0 min
  • Ready In: 4 hrs 30 mins

This recipe was adapted from "Slow Cooker Revolution" by America's Test Kitchen; pg.179

Ingredients

Instructions

  1. Gather your ingredients. Mince the garlic and chop the onion. Rehydrate (soak in warm water for 1-2 min.) the dried porcini mushrooms and chop them
  2. Using the crock of the giveaway slow cooker (you can brown in this pan), or a frying pan, place a tablespoon of extra-virgin olive oil. Over medium heat, sauté the onion until soft. Add the rehydrated porcini mushrooms and the minced garlic and cook for 1-2 minutes. Be careful not to burn the garlic.
  3. Stir in the tomato paste and the thyme.
  4. If using a frying pan, transfer this mixture to the slow cooker. Then, add the white mushrooms, the broth, wine and tapioca to the slow cooker. Season the chicken with salt and pepper to taste and nestle into the broth mixture. Note: When using wine in cooking, use a wine you would drink not cooking wine purchased at the grocery store.
  5. Return the browning crock to the base unit. Cover and cook 4-6 hours on low
  6. Remove the chicken from the slow cooker and keep it warm while finishing the recipe.
  7. Add the cream to the sauce and heat through on low for 5 minutes. Stir in the parmesan cheese and add back the chicken pieces. Stir in some parsley for color and adjust the seasoning with salt and pepper.
  8. Serve with rice or spaghetti. Sprinkle on an extra grating of parmesan cheese if you like. Enjoy.

    Patricia Rio
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