Slow-cooker smothered chicken is fall apart tender with a creamy sauce that's pure goodness over rice or mashed potatoes. This is southern comfort food at its easiest!
Spray the inside of the crock with no stick spray.
Lay the chicken in the bottom of the crock.
Sprinkle with the seasoned salt.
Cover with the onions.
Mix the soups and the onion soup mix until smooth.
Stir in the chicken stock.
Spoon over the chicken.
Top with sliced mushrooms.
Set the crockpot on low and cook for 8 hours.
Video
Notes
Storage:This will keep in the fridge in an airtight container or covered with plastic wrap for 3 or 4 days.You can also freeze it for 2-3 months. Thaw in the fridge overnight before reheating.Reheat in the oven at 350 degrees until heated through - or in the microwave until warm.Tips:Expert Tip: If you're using frozen chicken breasts there's no need to thaw first - just add an hour or so to the cooking time.
Chicken stock can be used instead of chicken broth.
Make a thick gravy by whisking together 2 tablespoons of flour with ¼ cup of cold water, and then adding it to the crock pot during the last hour of cooking.
You can also double this recipe and freeze half for another time. Just place all of the ingredients in freezer bags, and then thaw and cook when you're ready to eat.
Fresh mushrooms really work best in this recipe. But, you can add drained canned mushrooms in a pinch.
If you don't have any onion soup mix on hand, you can use ½ cup of chopped onion and 2 beef bouillon cubes.
Mince a few cloves of garlic and add them to your soup mixture if you enjoy a rich garlic flavor.
I like to shred chicken and then serve over mashed potatoes, egg noodles, mashed cauliflower, or white rice for an easy busy day meal.