Looking for a hearty and flavorful meal without all the fuss? Try Slow Cooked Chicken Braised in White Wine Mushroom Sauce. Just set it and forget it!

Do you have those meals that you throw together that totally surprise you with how scrumptious they turn out? This slow cooked chicken braised in white wine and mushroom cream sauce was one of those meals for me. It was seriously good comfort good. So good, I would put it up there with a good Dutch oven chicken and dumplings or hearty chicken chasseur.

It is a set it and forget easy chicken recipe. I love easy chicken recipes for busy weeknights. While not a set it and forget it recipe, this easy chicken stroganoff is on the table in under 30 minutes. Also on the table in 30 minutes is this easy chicken fricassee recipe. It only has FIVE ingredients, too! Win win!

What is comfort food?

Comfort food has a unique way of bringing a sense of warmth and comfort to our lives. It’s those familiar dishes that remind us of home, childhood, or make you want to curl up on the couch with a blanket and a good movie. Whether it’s a hearty bowl of chicken and sausage gumbo on a cold day or some delicious mole chili, comfort food has the power to provide a sense of comfort and truly calms my soul.

What is a slow cooker and when was it invented?

Slow cookers, also known as crock-pots, are countertop kitchen appliances. The are designed to slow cook, hence the name, food at a low temperature. This method of cooking allows flavors to meld and ingredients to become tender over time. This creates rich and delicious dishes with minimal effort.

The concept of slow cooking can be traced back to the 19th century in the Jewish town of Vilna. Jewish families prepared for the sabbath by preparing a stew of meat, beans, and veggies Friday nights. They would then take their pot to those bakeries with ovens still hot from baking bread. These pots would sit in those ovens and cook slowly overnight. The next morning the family would retrieve their cholent, or their slow cooked stew, and have it for dinner on the Sabbath.

Irving Nachumsohn learned of this cholent recipe from a relative. He studied electrical engineering through a correspondence course while living in Winnipeg. Irving eventually wound up in Chicago as the first electrical engineer at Western Electric. His passion for electrical inventions continued and he eventually started his own company to work on his inventions.

His inventions were meant to solve problems of everyday life. The slow cooker solved the problem of cooking during the heat of summer. It allows families to create a hearty and delicious meal without heating up the kitchen and spending hours in a hot kitchen cooking up a healthy meal. Then called the Naxon Beanery, it was a squat crock with a heating element built around the inner chamber and a tight-fitting lid. When he retired in 1970 he sold his business to Kansas City’s Rival Manufacturing. Rival revamped the Naxon Beanery and the rest is history!

Ingredients for this slow cooker recipe

The ingredients for this slow cooked chicken braised in white wine and mushroom cream sauce recipe are simple and you might have everything on hand to make it today for dinner!

Meat – boneless, skinless chicken breasts

Vegetables – cremini mushrooms, dried shiitake or porcini mushrooms, shallots

Herbs and spices – paprika, thyme, and rosemary

Liquids – white wine (or chicken broth), chicken broth, half and half, boiling water

Remaining ingredients – flour, Dijon mustard, cornstarch, cooked pasta

Instructions to make this Chicken Braised in White Wine Mushroom Sauce

Start with steeping your dried mushrooms in the boiling water. They need to be reconstituted before they go into the slow cooker. Once they’re softened coarsely chop them and then place them in the slow cooker with the chopped cremini mushrooms and shallots.

Place the thyme and rosemary on top of the mushrooms. Combine the flour and paprika and lightly dust the chicken breasts before putting them in the slow cooker. Stir the white wine with the chicken broth and the Dijon mustard and pour over the chicken. Place the lid on top and cook on low for 7 hours or on high for 5 hours.

Cook your pasta towards the end of the cooking time so it’s hot and ready when your chicken is braised. Set the slow cooker to high. Whisk together the cornstarch with the half and half and stir into the chicken mixture. Cook an additional 30 minutes or until the sauce thickens. Serve the chicken and sauce over your cooked pasta. I used egg noodles for this recipe, but you can use whatever pasta you want or even rice would be good.

What are some methods to thicken a slow cooker sauce?

There are a few different ways to thicken sauces in the slow cooker. One common method is to create a slurry. You make slurries by mixing equal parts of cornstarch or flour and a liquid like water. In this case I use half and half instead of water. You can use chicken broth or ingredients like yogurt or sour cream to make a slurry. Once the slurry has no lumps, you stir it into the sauce towards the end of cooking. Another option is to add a tablespoon of flour or arrowroot powder mixed with a little bit of butter to the sauce. This is called a beurre manié and is used is lots of recipes to thicken sauces.

Finally, there’s tapioca. Yes, that’s the tapioca that’s like in the pudding. You can add the quick cooking tapioca at the beginning of the cooking time instead of at the end. Alternatively, you can pop the tapioca into a blend to make a powder and stir it into the slow cooker at the beginning of the cooking time.

What to serve with this slow cooker chicken recipe?

I served my chicken over some egg noodles. However, you can serve it over many other things to complement the richness and flavors of this braised chicken recipe. It would taste delicious over a bed of creamy mashed potatoes, cauliflower, or even a parsnip puree. Fluffy rice is also a great option. I like adding butter and garlic salt to my rice making it elevate the dish even more.

For a lighter option, a simple tossed salad dressed with a vinaigrette can provide a refreshing contrast to the savory main course. It pairs well with roasted vegetables such as carrots or Brussels sprouts or even some baby potatoes. Experiment with different sides to find the perfect pairing that suits your taste preferences and completes this flavorful dish.

What does this Slow Cooked Chicken Braised in White Wine Mushroom Sauce taste like?

The sauce has a red tint and hint of paprika. There’s a TON of mushroom, wine, and thyme flavor. There’s a little hint of rosemary in there, too. I am picky about the rosemary in my recipes. I’m loving it more and more, but I don’t love the whole leaves so make sure to chop them or put them in a piece of cheese cloth if you want to put it in there whole so you can easily pull it and its leaves outs.

The noodles hold that silky smooth sauce perfectly. The butter and garlic salt I added to them helped elevate the noodles and the whole chicken recipe. But, like I said, this would go well over some rice or mashed potatoes. Or just eat it with a spoon straight out of the slow cooker. This is one of those recipes you’re going to make repeatedly. It’s hearty, full of comfort, and made with simple ingredients.