chicken and mushroom gravy: crockpot edition

Time to dust off the crockpot, y’all. It’s the most wonderful time of year!

…crockpot season, that is! While this beloved appliance of mine makes celebrity appearances during the summer {for dishes such as this and this}, it truly shines during the cooler months. There’s something so special about a slow cooked meal, and walking into your home at the end of a dreary day, greeted by aromas wafting from the kitchen. It is instantly soothing, like a hug or a pat on the back with someone saying – “don’t worry, dinner is on me tonight”.

Except we prepared ahead! This dish couldn’t be easier. For awhile now, I’ve been craving a mushroom gravy. I didn’t know with what, though; I spent a few nights last week brainstorming dinner ideas, and when I stumbled upon this recipe, I knew it would be perfect. I tweaked it a bit to fit the current state of our refrigerator, and voila! A perfect chicken dinner, prepared in no time.

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I spent the day at work {and the hubs too, I’m sure!} dreaming about this dish. Like I mentioned, I love the anticipation of the end of the day, knowing that dinner is doing work on itself. And y’all, it was amazing. From the moment I walked in until we sat down for our meal, there was nothing but smiles. The chicken is perfectly tender; the gravy is rich and flavorful. And piled high on top of your favorite starch, it’s a match made in chicken heaven.

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Enjoy!

~~~

Chicken & Mushroom Gravy: crockpot editionΒ {recipe adapted from food.com}

Wonderfully comforting and delicious, this dish is the ideal fall meal. With minimal prep time, it can be thrown together minutes before walking out the door for work; you and your family will be rewarded with the glorious aroma of roasted chicken and gravy after a long day!Β 

Ingredients:

3 lbs. bone-in, skin-on chicken breast

8 ounces plain Greek yogurt

4 cups low-sodium chicken stock, divided

1 tsp. oregano

1 tsp. rosemary

1 tsp. onion powder

1 tsp. garlic powder

salt and pepper, to taste

1 large onion, thinly sliced

8 ounces sliced fresh mushrooms {I used shiitake}

2 Tbsp. cornstarch + 1/2 cup boiling water, combined {to be used at the final 15 minutes of the dish}

1 Tbsp. butter

To Prepare:

After removing the skin, generously season both sides of the chicken breasts with salt and pepper. Place into the crockpot, and top with the sliced mushrooms and onions.

In a small mixing bowl, whisk together the Greek yogurt, 2 cups of the chicken stock, and herbs. Season to taste with salt and pepper. Pour over the chicken and vegetables.

Cook on low for 6-7 hours, or until chicken is done and falling off the bone. At 15-20 minutes before serving, uncover the crockpot and shred the chicken and stirring well with the gravy mixture. Remove any bones you see! Pour in the remaining 2 cups of chicken stock, and add in the slurry {cornstarch and hot water}, making sure to combine thoroughly. Lastly, stir in the butter.

Serve over rice, egg noodles, or my favorite – – – smashed cauliflower.

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Enjoy!

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