Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 oz sliced mushrooms
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) package cream cheese, softened
- 1/2 cup chicken broth
- 1/4 cup white grape juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Place chicken breasts in the slow cooker and top with mushrooms.
- In a bowl, mix cream of chicken soup, cream cheese, chicken broth, white grape juice, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the sauce over the chicken and mushrooms.
- Cover and cook on low for 6 hours or high for 3-4 hours.
- Shred or slice the chicken before serving.
- Garnish with fresh parsley if desired.
Notes
- Serve over rice, pasta, or mashed potatoes.
- For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir into the sauce after cooking.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg