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Creamy Crockpot Mushroom Chicken

Creamy Crockpot Mushroom Chicken

Creamy, comforting, and perfect for those busy weeknights where you don't have time for dishes.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lb chicken breast
  • 1/2 lb baby potatoes halved
  • 8 oz mushrooms sliced
  • 3 large carrots chopped
  • 1/2 yellow onion thinly sliced
  • 6 clove garlic minced
  • 2/3 cup chicken broth
  • 1 tsp salt plus more to taste
  • 1 tsp black pepper
  • 1 tsp Italian seasoning
  • 3/4 cup heavy cream
  • 1/2 cup freshly grated parmesan
  • 2 cups chopped kale stems removed
  • 2 tsp fresh lemon juice

Method
 

  1. Drizzle a light amount of olive oil into the crockpot.
  1. Layer in chicken, potatoes, mushrooms, carrots, onion, and garlic.
  1. Pour in chicken broth and season with salt, pepper, and Italian seasoning.
  1. Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken shreds easily and the potatoes are fork-tender.
  1. Shred or slice the chicken.
  1. Stir in heavy cream and parmesan until smooth, then add the kale.
  1. Cover and cook for another 15–20 minutes until the kale is tender.
  1. Finish with fresh lemon juice and extra parmesan on top.

Notes

  • For a soupier version, use 1½–2 cups of chicken broth and serve over egg noodles.
  • Make sure to remove the kale stems for a more tender texture.
  • Taste and adjust the seasoning before serving for the best flavor.