I'm so happy I ended up making this chicken. While there were a few things I'll do differently next time, it was definitely a delicious meal, and it was also the easiest meal I've ever made in the slow cooker. The ingredients are really interchangeable, you don't have to use exactly what I did. For instance, you can use whatever flavor cream cheese you want (or plain w/sauteed onions and garlic?), use white wine instead of chicken broth, change out the flavor of soup if you don't like cream of mushroom (I'll be doing this next time since I thought it gave the entire meal a canned flavor). You could also use different kinds of mushrooms or a different cut of chicken. I actually had to go in before serving this and pull out the skins and bones from the thighs. Next time I might just use boneless skinless thighs or breasts to see if it makes any difference.
Slow Cooker Mushroom Chicken
Yield: 4-6 servings
2 tbl salted butter
1 package garlic and herb salad dressing mix
1 10.5-ounce can condensed cream of mushroom soup
4 ounces reduced fat chive cream cheese
1/2 cup chicken stock
2 8-ounce packages baby bella mushrooms, sliced
6 bone-in skin-on chicken thighs, about 2.25 lbs.
In a medium pot over medium heat stir together the butter, salad dressing mix, condensed soup, cream cheese, and chicken stock; whisk to remove any lumps.
Lay out the mushrooms on the bottom of a crockpot.
Pour the creamy mixture over top.
recipe adapted from Cleverly Inspired.