Description
Enjoy the sophisticated flavors of a classic Italian-American favorite without the stove-top hassle. This crockpot adaptation features tender, juicy chicken breasts slow-cooked with earthy cremini mushrooms and a rich, creamy sauce. Designed for busy weeknights, this low-carb recipe delivers a gourmet, nutrient-dense meal that is as forgiving as it is delicious. Perfect for families looking for a healthy, comforting dinner that practically cooks itself while you focus on what matters most.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1 teaspoon dried rosemary, crushed
Salt to taste
1 tablespoon olive oil
1 1/2 cups sliced cremini or baby bella mushrooms
1 cup non-alcoholic grape juice or beef broth with a splash of balsamic vinegar
1/2 cup heavy cream
1/4 cup grated parmesan cheese
Instructions
Grease the interior of the slow cooker with olive oil.
Pat the chicken breasts dry and season both sides with garlic powder, thyme, smoked paprika, rosemary, and salt.
Place the seasoned chicken in the slow cooker.
Add the sliced mushrooms on top of and around the chicken.
Pour in the non-alcoholic wine substitute or seasoned broth.
Cover and cook on low for 4 to 6 hours until chicken is tender.
Stir in the heavy cream and parmesan cheese during the final 15 minutes of cooking to thicken the sauce.
Serve warm, spooning the mushroom sauce over the chicken.
Notes
Ensure chicken is fully cooked to an internal temperature of 165°F. For a thicker sauce, you can whisk in a teaspoon of xanthan gum during the last few minutes. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 110mg