Creamy Crockpot Chicken and Mushrooms

This creamy, chicken dish was so easy!

I am all about easy recipes. This recipe is exactly that. I threw almost everything into the base of a crockpot on a Sunday during meal prep, I cooked it on Monday and it was so delicious. You could also make this for the freezer as well. This makes a creamy and flavorful sauce. We served ours over low carb pasta.

Even if you have a mushroom hater, you can still make this.

I kept the mushrooms big enough so that my son who doesn’t like mushrooms could eat this as well. He just picked his out and ate it just fine. Everyone else loved this as is. This is going to be a regular in my house for sure. I am looking to prep some meals to make Sunday dinner times so much easier. I don’t know about you but by the time Sunday evening rolls around, I don’t feel like cooking. Having a list of recipes this easy, will make Sinday evenings a lot more relaxed.

The chicken was so tender, I “shredded” it with a whisk.

The chicken is so fall apart tender that I used a whisk to make it into small pieces. You just let this cook on low most of the day with a little hands on right before serving and that’s it. I added some red pepper flakes, but that is completely optional. You can add some more parmesan cheese to the top of each bowl if you want, my family usually does.

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Low Carb Creamy Chicken and Mushrooms

Servings 0

Equipment

• Crockpot

Ingredients

• 2 lb Boneless, skinless Chicken Thighs
• 2 T Minced Garlic
• 8 oz Cremini Mushrooms, sliced
• 3/4 C Chicken Broth, Dry White Wine, or Water
• 1 Pinch Red Pepper Flakes
• 1 T Dried Parsley
• 3/4 t Salt
• 1/2 t Black Pepper
• 1/3 C Heavy Cream
• 1/3 C Parmesan Cheese
• Low Carb Pasta of Choice
• Xanthan gum, if your mixture is thinner than you want, you can add up to 1 tsp of xanthan gum to thicken it up.

Instructions

• Place chicken thighs into the base of your crockpot.
  
• Place your sliced mushrooms on top of the thighs.
  
• Mix the broth, minced garlic, red pepper flakes, parsley, salt and pepper.
  
• Pour over the contents in the crockpot. Cook on low for 5-6 hours.
  
• When you are ready, take the lid off the crockpot and remove the chicken.
  
• Shred the chicken however you want.
  
• Add the parmesan cheese and heavy cream to the mixture in the crockpot. Mix well. If you feel that the sauce is too thin, you can thicken with a tiny amount of xanthan gum.
  
• Add the shredded chicken and mix again.
  
• Serve over low carb pasta.