I am trying a new thing here on the blog, every Monday I will share one of my quick weeknight dinners. This one was created accidentally when I was attempting to make Nana’s Chicken Recipe. I say accident because I was actually suppose to buy cream of chicken soup and instead bought cream of mushroom. I just rolled with it and added a few tweaks to go with the new mushroom base flavor. Everyone loved it so I’m calling it a fair win.
Table of Contents
Mushroom Chicken vs. Nana’s Chicken
Aside from the obvious difference that I mention earlier there are a few other differences. I added 1/4 tsp thyme, 1 tbs of Goya Sazonador Total, and 8 oz of sliced mushrooms. If you are wondering what is Sazonador Total, it is complete seasoning that you can use on almost everything to boost flavor naturally. I use it on chicken, in soups, on eggs and so much more. You probably have all the ingredients to make your own version in your cabinet right now
How To Make Your Own Sazonador Total?
If you can’t find Sazonador you can make it with 2 tbs Garlic powder, 1 tbs dehydrated garlic, 1 tbs onion powder, 1 tbs dehydrated minced onion, 1 tbs salt, 1 tbs parsley, 1 tbs dried oregano and 1/2 tsp of cumin. Put in a Coffee/spice grinder and pulse 3-5 times. You want larger pieces. Store in a spice shaker or jar.
Can You Make Mushroom Chicken In The Oven?
You do not have to make mushroom chicken in a crockpot but it will save you time. In the oven at 350 degrees Fahrenheit you are looking at 30-40 minutes. Place chicken in a casserole dish. Then mix the broth, sour cream, and seasoning in seperate bowl. Pour mixture over chicken and add mushrooms. Cover with aluminum foil and bake.
Crockpot Mushroom Chicken
Ingredients
- 1-1/2 lbs chicken breasts
- 8 oz sliced mushrooms
For Sauce
- 10 oz beef broth
- 10 oz can of mushroom soup
- 8 oz sour cream
- 1/4 tsp thyme
- 1 tbs Goya sazonador total
Instructions
- Mix all the ingredients for sauce in crockpot until combined
- add chicken breasts and mushrooms. Cover with sauce and cover with lid.
- Cook on LOW for 4-5 hours or on HIGH for 2-3 hours
- Shred chicken or cut and serve with rice
Tip for thicker sauce
- remove chicken from crockpot. Mix 2 tbs of cornstarch with 2 tbs of water and add to sauce. Stir till combined. Cook for 10 minutes on high
1 thought on “Monday Recipe: Crockpot Mushroom Chicken”