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Slowcooker Chicken in Mushroom Sherry Sauce

I’ve made this dish before, but as a regular slowcooker dish, not an OAMC.  We loved it the first time, but it involved more steps than I like to take when cooking a nightly dinner (which doesn’t say much, since I am a SUPER-lazy cook), so I haven’t made it again since.  It’s a two-part slowcooker recipe, that calls for you warming the sauce ingredients together until smooth, before adding them to the crock pot.  For our purposes, I did this before dumping it in the bag. 

I wasn’t sure what to expect, and when the freezer bag thawed, I found the sauce had separated a fair bit.  Being the afore-mentioned lazy cook that I am, I just shrugged and dumped it in the crock pot anyway.  I did take a fork and try to whip it together a little bit before slapping the lid on.  That sort of worked.  Guess what?  DOESN’T MATTER!  I love once a month cooking.  Turned out great.

I couldn’t remember at the time what I had served it with, so I just whipped up a box of spinach risotto we had kicking around in the cabinet.  I later remembered that I had previously combined it with whole wheat couscous.  That really is a better choice, because it’s a very juicy dish, and the couscous soaks it up delightfully.  It also makes for a wonderful next day’s lunch.

Fyi, this recipe has a very sophisticated flavor, and would be fabulous for company.

Wishing you a Happy Freezer Full of Food!

Ingredients:

4 chicken breasts – about 2 lbs
2 tbsp SBL
10.75oz can Campbells Healthy Request Cream of Chicken Soup
1/2 c dry sherry
1tsp dried tarragon
1tsp dried rosemary
1tsp worcestershire
8oz container fresh mushrooms, sliced

Directions:

Pre Prep:
Slice mushrooms

Cooking Day:
1. Place all ingredients except chicken and mushrooms in a pan
over medium heat.
2. Stir until hot and smooth
3. Allow to cool
4. Place breasts in freezer bag and pour sauce over top. Freeze.

Serving Day:
1. Thaw overnight
2. Empty freezer bag into slowcooker, whisking sauce with fork a bit
if it has separated (but don’t stress about it)
3. Slice mushrooms and add to slow cooker
4. Cover and cook on low 4-5 hours

Number of Servings: 8

Adapted from a recipe found in Fix it and Forget It, Slowcooker Magic:

6 Responses to “Slowcooker Chicken in Mushroom Sherry Sauce”

1. April 2010 OAMM Menu by Once A Month Mom | OAMC from Once A Month Mom says:

   April 3, 2010 at 6:02 am

   [...] Slow Cooker Chicken & Mushroom Sherry Sauce** [...]
2. Candice says:

   April 19, 2010 at 8:08 pm

   Sorry for my ignorance but could you tell me what “SBL” is? It’s the second ingredient in your recipe.

   thanks!
3. Best Prices around Town: Week of April 25, 2010 says:

   April 29, 2010 at 8:51 am

   [...] Chicken Breast, Skillet Chicken Marsala (my personal favorite! I add 1/2 to 1 cup chicken broth), Slow Cooker Chicken & Mushroom Sherry Sauce, Catalina Crockpot Chicken, Crockpot Chicken Taco [...]
4. Kristy says:

   June 15, 2010 at 7:13 am

   Hi Candice – that’s just my shorthand for “Smart Balance Light.” It gets tedious typing that out all the time! You can use any butter that makes you happy.
5. April 2010 Dinner Poll | OAMC from Once A Month Mom says:

   June 20, 2010 at 8:03 am

   [...] Slow Cooker Chicken & Mushroom Sherry Sauce [...]
6. WFMW: 2010 No Cook Recipes | OAMC from Once A Month Mom says:

   July 27, 2010 at 9:28 pm

   [...] Slow Cooker Chicken & Mushroom Sherry Sauce (April 2010) [...]