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Slow Cooker Mushroom Chicken & Peas Recipe
Slow Cooker Mushroom Chicken & Peas Recipe photo by Taste of Home

Slow Cooker Mushroom Chicken & Peas Recipe

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3.5 18
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Some amazingly fresh mushrooms I found at our local farmers market inspired this recipe. When you start with the best ingredients, you can't go wrong. —Jenn Tidwell, Fair Oaks, California
TOTAL TIME: Prep: 10 min. Cook: 3 hours 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 3 hours 10 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 envelope onion mushroom soup mix
  • 1 cup water
  • 1/2 pound sliced baby portobello mushrooms
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 cups frozen peas, thawed

Nutritional Facts

1 chicken breast half with 3/4 cup vegetable mixture equals 292 calories, 5 g fat (1 g saturated fat), 94 mg cholesterol, 566 mg sodium, 20 g carbohydrate, 5 g fiber, 41 g protein. Diabetic Exchanges: 5 lean meat, 1 starch 1 vegetable

Directions

  1. Place chicken in a 3-qt. slow cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add water, mushrooms, onion and garlic.
  2. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°). Stir in peas; cook, covered, 10 minutes longer or until heated through. Yield: 4 servings.
Originally published as Slow Cooker Mushroom Chicken & Peas in Taste of Home April/May 2014

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Slow Cooker Mushroom Chicken & Peas

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (1)
2 Star
 (2)
1 Star
 (4)
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MY REVIEW
Reviewed Apr. 21, 2016

"Made this for dinner this week and unfortunately it did not turn out well. Very bland and the flavor of the onions, mushrooms and peas did not mix well. I'm sure it's a good base recipe to maybe build on, but if you want flavor, this recipe is not for you."

MY REVIEW
Reviewed Mar. 4, 2016

"I made this for dinner last night and we all really enjoyed it. It's not a new or innovative recipe but it's great for an easy weeknight meal."

MY REVIEW
Reviewed Mar. 4, 2016

"Sounds good!"

MY REVIEW
Reviewed Mar. 3, 2016

"First. . .who would buy *not fresh* mushrooms? Second, by the time the mushrooms sat in the slow cooker for 6 hours, who would know they were the freshest. Third, pressing the dry soup mix into the chicken beasts so it adheres is useless. . .once you pour in the water, where do you think the soup mix will be? Yep -- floating at the top. This is an OLD recipe. I have been making it since the 1960s. However, I have always had to add spices because it is so bland."

MY REVIEW
Reviewed Feb. 24, 2016

"Good, quick, and easy weeknight dinner."

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