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Crockpot Smothered Chicken

Crockpot Smothered Chicken Recipe

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Calories: 482
Ingredients Method Notes

Ingredients
  

  • 4 slices thick-cut bacon
  • 4 boneless, skinless chicken breasts (about 1.5 lb total)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 cup low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 cup full-fat sour cream

Method
 

  1. Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel, leaving drippings. Season chicken with salt and pepper, then sear in the bacon fat until golden, about 3-4 minutes per side. Set chicken aside.
  2. Add mushrooms and onion to the skillet and cook until softened and starting to brown, about 6 minutes. Stir in garlic and cook 30 seconds.
  3. Pour in chicken broth and scrape up browned bits. Whisk in cream of mushroom soup, paprika, and thyme. Simmer 2 minutes until slightly thickened.
  4. Arrange chicken in the slow cooker and pour the mushroom sauce over it. Crumble bacon on top. Cover and cook on LOW for 5-6 hours.
  5. Turn off the slow cooker. Remove chicken, then stir sour cream into the sauce until smooth. Shred or slice the chicken and return it to the sauce.
  6. Spoon the chicken and plenty of sauce over rice, noodles, or mashed potatoes. Top with fresh parsley.

Notes

You can hold the finished dish on the “warm” setting for up to an hour after stirring in the sour cream, but keep the lid slightly ajar so the sauce doesn’t overheat and separate. If you prefer a thicker sauce, let the chicken sit uncovered on warm for 10-15 minutes before serving.