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Slow Cooker Chicken with Mushroom Wine Sauce

Slow Cooker Chicken with Mushroom Wine Sauce

  • Prep

    10 m
  • Cook

    6 h
  • Ready In

    6 h 10 m
K

K

This is a creamy, tender and very tasty chicken dish. Cooking it in the slow cooker makes it so easy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 956 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. In a slow cooker, mix together the soup, onion, parsley, wine, garlic powder, milk, and mushroom pieces. Season with salt and pepper. Place chicken in the slow cooker, covering with the soup mixture.
  2. Cook on Low setting for 5 to 6 hours, or on High setting for 3 to 4 hours.
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Reviews

EMVOLIN
313

EMVOLIN

3/6/2003

My family loves this recipe. I did take the advise of other cooks who recommended increasing the milk to 1/4 cup and adding a teaspoon of some sort of seasoning (I've used Bruci's on one occasion and Italian Seasoning on another) to give the gravy some oomph. I haven't had a problem with the chicken getting dry, but I make sure that the meat stays covered by the gravy by giving it a stir every once in a while throughout the day. It's possible that by putting the chicken into the pot while the meat was still frozen had something to do with the retention of moisture, too. The recipe can be made in half the time by increasing the temperature to "high" and cooking for 3-4 hours.

TRACYSUE
123

TRACYSUE

1/13/2004

My whole family loved this. I doubled the sauce recipe and it cooked til the chicken was so tender that I just shredded it and mixed it real good. I served it over angel hair pasta. I also browned and seasoned the breasts first in garlic oil. I will definitely make this again. Tracy Sue

Kenys "B"
119

Kenys "B"

3/14/2006

Loved this recipe and made a few changes to make it my own. I used White Zinfandel instead of just white wine & Used Two Cans of Progresso Cream of mushroom soup. The next thing I noticed is that it had a ton of sauce so I added 1 cup of Brown Rice and 1/2 cup of Shelled Edamame. After tasting it I felt it still needed a little something so I added 1/4 cup of Shredded Parmesan, Romano, and Asiago cheese blend. YUMMY!!! This is gonna be a winner for us! THANKS!

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