Name: Slow-Cooker Mushroom Chicken & Peas
Prep time: 10 min
Cook time: 3 h 10 min
Total time: 3 h 20 min
Yield: 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

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

TEST KITCHEN APPROVED

Slow-Cooker Mushroom Chicken & Peas

Contest Winner

3.5 | 29 Reviews Add your review

Yield:4 servings

Prep:10 min

Cook:3 hours 10 min

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

Directions

Place chicken in a 3-qt. slow cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add water, mushrooms, onion and garlic.

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.

Nutrition Facts

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.