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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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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

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

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.

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
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 9, 2015

"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!"

MY REVIEW
Reviewed Mar. 23, 2015

"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!"

MY REVIEW
Reviewed Sep. 9, 2014

"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."

MY REVIEW
Reviewed Jun. 29, 2014

"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."

MY REVIEW
Reviewed May. 15, 2014

"I really enjoyed this recipe, quick, easy and quite tasty. I used two large chicken breasts and kept the rest of ingredients' ratio the same aas printed. An entire meal-in-one-pot that my husband really liked, too."

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