I love this dish because it’s so simple and satisfying. It has tender chicken, creamy mushroom sauce, and sliced mushrooms. It goes well with noodles, rice, potatoes, or bread. It’s a great dish for any season, but especially for cold weather.
Ingredients:
chicken breasts, cream of mushroom soup, sour cream, chicken broth, minced garlic, salt, pepper, paprika, onion powder, and fresh or canned mushrooms. I also need some fresh herbs like parsley or thyme for garnish.
Step one:
Season the chicken breasts with salt, pepper, paprika, and onion powder. I use boneless and skinless chicken breasts, but you can use any kind you like. Then I place them in the bottom of the slow cooker. I don’t need to brown them first, because they will cook well in the sauce.
Step two:
Make the sauce. I whisk together the cream of mushroom soup, sour cream, chicken broth, and minced garlic in a small bowl. I use condensed soup, because it makes the sauce thicker and creamier. I also add some cheese if I want, but it’s optional. Then I pour the sauce over the chicken and spread it evenly. I make sure the chicken is well coated with the sauce. I also add some sliced mushrooms on top if I like. I love mushrooms, they add more flavor and texture to the dish.
Step three:
Cover the slow cooker and cook the chicken. I can cook it on low for 6 to 8 hours, or on high for 3 to 4 hours. It depends on how much time I have and how tender I want the chicken to be. I usually cook it on low, because I like to set it and forget it. The chicken will be done when it’s easy to shred with a fork. I can also check the internal temperature with a meat thermometer. It should be at least 165°F or 74°C.
Step four:
When the chicken is done, I garnish it with some fresh herbs. I use parsley or thyme, or any herb I like. They add some color and freshness to the dish. I also add some salt and pepper to taste, if I think it needs more seasoning. Then I serve the chicken over my favorite side dish. I usually use egg noodles, because they soak up the sauce nicely. I also serve some bread or salad on the side, if I want. I enjoy my meal!
The best time to eat:
It’s a filling and satisfying dish, which can provide the body with enough energy and nutrients for the rest of the day. It’s also a warm and cozy dish, which can comfort the body and the soul in cold weather. I like to eat this dish when I’m hungry, tired, or stressed. It always makes me feel better.
Matters needing attention:
Be careful not to overcook the chicken, because it may become dry and tough. You can check the doneness of the chicken by shredding it with a fork, or by using a meat thermometer. It should be at least 165°F or 74°C.
Be careful to undercook the chicken. You can check the safety of the chicken by looking at the color and texture of the meat. It should be white and opaque, not pink and translucent.
Be careful not to add too much salt, pepper, paprika, onion powder, or garlic to the chicken or the sauce, because they may overpower the flavor and aroma of the dish. You can always add more seasoning later, but you can’t take it out once it’s in. You can also use some lemon juice, vinegar, or sugar to balance the taste if it’s too salty, spicy, or bitter.
Be careful not to use too much or too little liquid in the sauce, because it may affect the consistency and thickness of the sauce. You can adjust the amount of chicken broth, sour cream, or cheese according to your preference and the size of your slow cooker. You can also use some cornstarch, flour, or cream cheese to thicken the sauce if it’s too thin, or some water, milk, or broth to thin the sauce if it’s too thick.
Be careful not to use expired or spoiled ingredients in this dish, because they may cause food poisoning or other health issues. You can check the freshness and quality of the ingredients by looking at the date, color, smell, and texture of the food. You can also store the ingredients properly in the refrigerator or freezer to extend their shelf life.
The source and evaluation:
The source of this dish is not very clear, but some people believe that it originated in the United States, where canned soup and slow cookers became popular in the mid-20th century. Some people also think that it was influenced by French cuisine, which uses cream and mushrooms in many dishes. Some people also claim that it has some roots in Eastern Europe, where sour cream and paprika are common ingredients. However, there is no definitive evidence or consensus on the true origin of this dish.
This dish is rated 4.5 out of 5 stars on average.
My evaluation of this dish is very positive, because I think it’s one of my favorite dishes to make and eat. I love this dish because it’s simple and satisfying. It has tender chicken, creamy mushroom sauce, and sliced mushrooms. It goes well with noodles, rice, potatoes, or bread. It’s a great dish for any season, but especially for cold weather. I also like that I can make it in my slow cooker, which saves me time and effort. I also like that I can adjust the ingredients and the seasoning to my liking. I think this dish is delicious and cozy, and I always enjoy it.
Recommend some relevant dishes:
Slow-cooked chicken with cream cheese and bacon
Slow-cooker chicken and mushroom risotto