Slow Cooker Chicken and Mushrooms recipe — Foodie Friday
It’s definitely slow cooker weather, and Henry and I have a terrific heritage recipe to share with you this week on Foodie Friday.
Have you ever been to someone’s house and they serve a dish that is so delicious you want to make it yourself? That happened a couple years ago when my fiancée Sandra and I were at her sister’s house for a football party. It was tender chicken in a rich mushroom gravy. I went back for thirds and fourths and asked for the recipe. It’s a dish Barbara Crammer has made for her family for decades, and one you will want to make for yours.
This is what I call a heritage recipe. It’s one of those signature dishes made by a mom, randmother or great grandmother. These are the recipes worth preserving. Whether they are simple or complex, it’s the warm memories these meals rekindle that make them special.
If you are planning a holiday party this year, our Foodie Friday sponsor, Amalfis in Lawrenceville, the sponsor of Foodie Friday, has a great catering menu! I’ve had them cater many events at my house, and they take care of everything. And check out details of their annual Halloween party!
Barbara’s chicken in mushroom gravy is Lab Tasted and Lab Approved by our Official Lab Taster, Henry. It’s easy to make in your slow cooker and will delight you family on a chilly fall day.
See the shopping list for all ingredients, then watch the video to see how it’s made.
- 4 boneless skinless chicken breasts (cut into halves)
- 4 boneless skinless chicken thighs
- 3 cans chicken gravy
- 1 can dry white wine
- 2 packages of fresh sliced mushrooms (may substitute 2 cans)
- 1 stick salted butter
- 6 cloves minced garlic
- Salt and pepper to taste
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