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Slow Cooker Chicken with Mushroom Wine Sauce
SUBMITTED BY:
K
PHOTO BY:
Rachel Marta
"This is a creamy, tender and very tasty chicken dish. Cooking it in the slow cooker makes it so easy!"
RECIPE RATING:
Read Reviews
(191)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
6 Hrs
READY IN
6 Hrs 10 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon dried minced onion
1 teaspoon dried parsley
1/4 cup white wine
1/4 teaspoon garlic powder
1 tablespoon milk
1 (4 ounce) can mushroom pieces, drained
salt and pepper to taste
4 boneless, skinless chicken breast halves
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DIRECTIONS
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.
Cook on Low setting for 5 to 6 hours, or on High setting for 3 to 4 hours.
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REVIEWS
Reviewed on Mar. 6, 2003 by EMVOLIN
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EMVOLIN
Mar. 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.
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34 users found this review helpful
My family loves this recipe. I did take the advise of other cooks who recommended increasing...
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Reviewed on Mar. 10, 2003 by KIMAR
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KIMAR
Mar. 10, 2003
This was very bland. Needs more onion, garlic, etc. Also, you may want to thicken the gravy as it was very runny. After reading some reviews, I made this a second time using dried onion soup mix and it was extremely salty. So I made it a third time and added 4 cloves of fresh minced garlic, 1/2 cup white wine, 1 T. worcestershire sauce, double the mushrooms, and before serving, I removed the chicken and stirred in 1 cup of sour cream to the sauce and served it over rice. Even with these adjustments, my husband and I agreed it still wasn't a keeper. Three strikes and this recipe is OUT!!!
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21 users found this review helpful
This was very bland. Needs more onion, garlic, etc. Also, you may want to thicken the gravy...
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Reviewed on Jan. 13, 2004 by TRACYSUE
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TRACYSUE
Jan. 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
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19 users found this review helpful
My whole family loved this. I doubled the sauce recipe and it cooked til the chicken was so...
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Reviewed on Mar. 14, 2006 by Kenys "B"
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Kenys "B"
Mar. 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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14 users found this review helpful
Loved this recipe and made a few changes to make it my own. I used White Zinfandel instead...
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Reviewed on Mar. 15, 2006 by
MAREBANARE
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MAREBANARE
Mar. 15, 2006
We loved it. It was so easy to make and to tweak. We had company coming so to make a little more I added a can of cream of chicken to increase the sauce, subbed about 1/4 cup sliced green onions for the dried minced onion (because that's what I had), ommitted the milk (because we were out - and didn't want to open a can of evaporated for only 1 T.), and used 1.3 lbs. thawed chicken breast tenders, and 3 partially thawed chicken breasts. We served it over Jasmati rice and it was delicious!! It served 4 adults, 5 children (ages 2-6), and I had the leftovers for lunch today. Mmm, so good. I'll definitely be putting this in the recipe box.
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13 users found this review helpful
We loved it. It was so easy to make and to tweak. We had company coming so to make a little...
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Reviewed on Dec. 4, 2006 by
HIJIMMY
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HIJIMMY
Dec. 4, 2006
Read numerous reviews, and this dish turned-out as I'd anticipated--including 'watery' sauce (due to condensation from slowcooker lid). It's not 'exciting/awesome' in flavour, but is a very nice chicken recipe with the chicken actually tasting like chicken(!), and not ingredients used to make the sauce. I doubled recipe to 8 breasts which I cut into 1-2" wide strips due to limited amount of cooktime I had before dinnertime. Added two sliced garlic cloves, a cup of chopped onions, and cooked on high for 3 hours. Very tender meat, very watery sauce, very tasty chicken. Next time I'll add sliced carrots for additional texture & color without altering the overall taste of dish by much; if at all.
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12 users found this review helpful
Read numerous reviews, and this dish turned-out as I'd anticipated--including 'watery' sauce...
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Reviewed on Dec. 24, 2003 by D.L. Mowery
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D.L. Mowery
Dec. 24, 2003
This recipe is great! I added fresh garlic and basil to mine, and deleted the onion. The garlic really brings the flavor out in the other ingredients much better. The first time we had this over rice, then with the leftovers I chopped up the chicken and served it over a spinach pasta. It was really yummy both ways! Thanks!!
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9 users found this review helpful
This recipe is great! I added fresh garlic and basil to mine, and deleted the onion. The...
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Reviewed on Jun. 22, 2003 by
JDVMD
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JDVMD
Jun. 22, 2003
It was OK but nothing special or interesting. Will not make this again. The color was so bland as was the taste. Soupy taste despite the addition of other things to make it better tasting.
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7 users found this review helpful
It was OK but nothing special or interesting. Will not make this again. The color was so bland...
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Reviewed on Jun. 22, 2003 by KELLYBO
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KELLYBO
Jun. 22, 2003
Not great, not horrible. We had it the first night and had enough for leftovers, but it just did not appeal to us. Maybe a bit bland for our taste. Easy to make, though...
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7 users found this review helpful
Not great, not horrible. We had it the first night and had enough for leftovers, but it just...
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Reviewed on Mar. 15, 2006 by
angelaBBf
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