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Chicken and Mushrooms, Slow Cooker


This is an easy slow cooker recipe for chicken, flavored with a little wine, mushrooms, green onions, and other ingredients. Serve this tasty chicken with hot cooked rice. Feel free to serve with hot buttered noodles or baked potatoes instead of the rice.

Yield: Serves 6


  • 6 chicken breast halves, bone-in, skin removed
  • 1 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. paprika
  • 2 teaspoons chicken bouillon granules
  • 1 1/2 cup sliced mushrooms
  • 1/2 cup sliced green onions
  • 1/2 cup dry white wine
  • 2/3 cup evaporated milk
  • 5 tsp. cornstarch
  • Minced fresh parsley
  • hot cooked rice


Rinse chicken and pat dry.
In a small bowl, mix salt, pepper and paprika. Rub all of the mixture into the chicken.
In a slow cooker, alternate layers of chicken, bouillon granules, mushrooms, and green onions. Pour wine over top. DO NOT STIR.
Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for 5 to 6 hours, or until chicken is tender but not falling off bone. Baste one about halfway through cooking if possible.
Remove chicken and vegetables to a platter with a slotted spoon. Cover with foil and keep warm.
In a small saucepan, combine evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes, or until thickened.
Spoon some of the sauce over chicken and garnish with minced parsley. Serve remaining sauce on the side. Serve with hot cooked rice.

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