Directions
1. Begin with seasoning the chicken breasts with salt and pepper. In a large skillet over medium heat, heat the olive oil and brown the chicken on both sides to give it a nice color. This step isn’t about cooking the chicken through, but rather building a layer of flavor.
2. Once browned, place the chicken in the bottom of the slow cooker.
3. In the same skillet, sauté the sliced mushrooms and minced garlic until fragrant and the mushrooms have started to release their moisture – about 4 minutes.
4. Add the chicken broth to the skillet, bringing it to a simmer, and scraping up any browned bits from the skillet. This is all about bringing those deep flavors into our dish.
5. Pour the garlicky mushroom mixture over the chicken in the slow cooker.
6. Whisk together the cream of mushroom soup, sour cream, parsley, and thyme. Pour this creamy concoction over the chicken and mushrooms.
7. Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is tender.
8. Just before serving, sprinkle the top with grated Parmesan cheese for a final boost of flavor.
Variations & Tips
– If you’re partial to dark meat, you can substitute the chicken breasts for thighs, which will add even more richness to the dish.
– For those who enjoy a bit of a wine’s acidity to cut through the cream, try deglazing your skillet with a splash of white wine before you add the broth.
– Don’t be afraid to play with herbs – a little rosemary or sage can make this dish sing a different tune while still playing that wholesome, comfort food melody.
When you lift the lid on your slow cooker after hours of patient anticipation, the scent that wafts through your home will be nothing short of heartwarming. It’s this aroma, rich with garlic and herbs, intermingled with the earthiness of mushrooms, that make such a dish as timeless as the love we put into it. Enjoy, dear hearts, and may each bite remind you of the comforting embrace of simpler times.
