Chicken With Mushrooms in the Crockpot Inspired by Breezermom's |
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Prep Time: 5 Minutes Cook Time: 325 Minutes |
Ready In: 330 Minutes Servings: 3 |
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I was inspired to convert a traditional stovetop recipe to a crockpot recipe using breezermom's recipe as the orginal. I cook on the average 1-2 crockpot recipes a week. Ingredients:
2 large boneless skinless chicken breasts |
1/2 teaspoon dried thyme |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon salt |
1 cup chicken stock |
1/2 cup cooking sherry |
8 ounces sliced mushrooms |
2 tablespoons whipping cream (light) |
2 tablespoons dijon mustard |
cornstarch (optional) |
Directions:
1. Cut the chicken breasts in half.
2. Sprinkle chicken with thyme, salt and pepper.
3. Place the chicken breasts in the crock pot.
4. Pour the chicken stock and cooking sherry over the chicken.
5. Cover and cook on low for 3-4 hours.
6. Stir in the mushrooms and cook one more hour on low or until chicken is cooked through.
7. Remove the the chicken from the the crockpot; keep warm.
8. Add the whipping cream and Dijon mustard and whisk together. Cook to heated through, if needed add cornstarch to thicken sauce being careful to not get it too thick.
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