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.
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.
Enjoy!
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Chicken & Mushroom Gravy: crockpot edition {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!
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.
Enjoy!