Recipe of My Slow cooked chicken Breasts and Button Mushrooms,😀 Appetizing





Special Chicken Breast, Delicious, fresh and tasty.

My Slow cooked chicken Breasts and Button Mushrooms,😀. The slow cooker does all the work while you go about your daily routine. Cream of mushroom soup and sliced mushrooms make up the sauce for the chicken. Serve the cooked chicken with its sauce over hot cooked white or brown rice or noodles, or serve it with mashed potatoes.

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The slow cooker does all the work while you go about your daily routine. Cream of mushroom soup and sliced mushrooms make up the sauce for the chicken. Serve the cooked chicken with its sauce over hot cooked white or brown rice or noodles, or serve it with mashed potatoes.

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Composition for My Slow cooked chicken Breasts and Button Mushrooms,😀:

  1. Need 3 for chicken Breast left whole.
  2. Need 1/2 of Onion chopped.
  3. Provide 1 can - Tomatoes crushed.
  4. Give 4 of Garlic Cloves crushed.
  5. Provide 200 g of Button mushrooms.
  6. Require 1/2 for Green Chilli chopped.
  7. Give 1 can - Chicken broth.
  8. Require 1 tsp Basil.
  9. Give 1 tsp of black cracked pepper.
  10. Provide 1/2 tsp for Sea Salt.
  11. You need 1/4 Cup Double Cream.

Remove the chicken from the pan and add the butter and mushrooms. Serve the chicken over rice and garnish with the chopped parsley. If the chicken breast does not release, let it cook a little longer. It will release easily when it is seared perfectly.





My Slow cooked chicken Breasts and Button Mushrooms,😀 start cooking:

  1. Add the chicken breasts to the slow cooker.
  2. Add the onion,Garlic,Chilli also Basil.
  3. Basil.
  4. Chilli.
  5. Chicken Broth.
  6. Tomatoes.
  7. Black Pepper + Sea salt.
  8. Onions.
  9. Close the lid and leave for 4 hours on high..
  10. Close to the end add 1/4 Double cream mix in and close lid for a further 10 minutes..
  11. Near the end add 1/4 cuo of double cream and stir in put the lid back on and cook for a further 10 minutes.

After removing the seared chicken breasts, and browning the mushrooms, add the UNCOOKED RICE to the mushrooms and let the rice brown just a bit in the hot pan while stirring. Another tip: No matter what slow cooker you use, try not to take off the lid at all during cooking, as this dramatically lengthens cooking time. I hope this answers many of your questions, and if you have more, please post them below and I will reply. I used white button mushroom instead since that was what was in my fridge and still came out great. I used button mushrooms as I didn't have shittake and normal onion as I didn't have shallots.

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