Slow Cooker Mushroom Chicken & Peas Recipe
- 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
- 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.
1 chicken breast half with 3/4 cup vegetable mixture: 292 calories, 5g fat (1g saturated fat), 94mg cholesterol, 566mg sodium, 20g carbohydrate (7g sugars, 5g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable.
Reviews for Slow Cooker Mushroom Chicken & Peas
"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."
"Nope. It smelled delicious, but tasted very bland and boring. It tasted like mushrooms, peas, and chicken individually just warmed up together. I would not recommend this recipe."
"Sooooo simple and sooooo flavorful."
"I followed the recipe exactly. It wasn't inspiring and hubby requested that I not make it again. Very bland."
"This was very easy to prepare, but it would be improved with additional seasonings. Needs to be served with rice, potatoes, noodles, etc."
"This was easy and good. Needed some salt, I think I'll put more seasonings in the next time. Since it's just me, I store the entire crock liner in the 'fridge, then after work, I warm it up in the crock pot while I'm at my meetings and it's ready when I come home a few hours later. 3 dinners it makes for me, and by the third night, the chicken almost melts in your mouth and the flavors are blended wonderfully. Great with buttered egg noodles!"
"This is a good recipe, but those of you who are concerned about the sodium in this recipe, I encourage you to first brown the chicken breasts in olive oil in a saute pan, then, in olive oil, saute the mushrooms and some onions until brown and carmalized. Add another tablespoon of olive oil and stir in 1 T flour (if you are gluten free, add gluten free flour) and stir and brown, then add 3/4 c. of salt free chicken stock and 1/2 cup white wine. Pour over the chicken in the slow cooker, add the mushroom and onion mixture and peas. Cook on low for 5 hours. If you like more flavor, add 1 t. salt and a 1/2 t. pepper and 1/2 t, poultry seasonings. Yummy!"
"Delicious. Definitely use a cup of white wine--not water. I added 16oz of sliced mushrooms. Made plenty of juice. Served it with garlic mashed potatoes. Company loved it."
"Fixed this for husband on a night when I cooked a different exotic dish that the rest of the family and I like but that he doesn't. He really liked it, said the chicken was very tender and went back for seconds. He is quite picky so this is a winner for us that'll go into our slow cooker rotation. The only change was that I reduced the water to 1/2 cup based on some of the previous reviews."
"This recipe was very easy and came out very good! But instead of the water, I used 3/4 cup white wine and some ground black pepper. I will definitely make this again."
"Has a runny broth and not a lot of flavor."
"too much sodium..how is this healthy"