I have been using the Crockpot a lot this summer, probably because it is hot outside and I have been running around like a busy bee. One of the recipes I have been working on is this Crockpot White Wine Chicken and Mushrooms. It is very similar to chicken marsala but with a sweeter twist. The star of the show is the white wine I use, though it can easily be substituted for a more robust Port or Merlot. And if you don’t want to use wine, chicken broth tastes just lovely and gives this dish a nice balance. Either way, the chicken comes out tender and the sauce is silky smooth. Plus, you only have to throw the ingredients in the pot!
Start with a package of mushrooms or about 12 oz. I like to buy whole mushrooms and wash and destem them myself so that I don’t end up with a bunch of reject stem pieces. If you are wondering about the quickest way to clean these beauties, there is a quick tutorial here. Once washed, chop them into large pieces so that when they cook down you’ll still have meaty pieces of mushroom. Don’t like mushrooms? No worries, just leave them out.
Now use a light cooking spray on the bottom of your slow cooker and place 6-7 medium sized chicken breasts inside. Sprinkle on some Kosher salt and freshly ground black pepper, about 3/4 teaspoon each. Throw in 3 teaspoons of minced garlic.
Pour the mushrooms on top of the chicken.
Then pour in 1 cup of white wine. Many people use marsala cooking wine, but I prefer riesling because it is a nice balance between sweet and dry. I believe that the only wine you should cook with is the kind you like to drink! Chateau Ste. Michelle is one of my favorites. It is made back in my home state of California in the Napa Valley. If you don’t like cooking with wine, you can easily substitute chicken broth.
Cover and cook on LOW for 5-6 hours.
When finished, use a slotted spoon to scoop out the chicken and put it on a separate plate. Keep as much of the liquid inside the Crockpot as possible.
Make a quick slurry by combining 3/4 cup of water and 1/4 cup of cornstarch. Whisk it until it is nice and smooth.
Pour the slurry into the slow cooker and mix it with the wine and mushrooms. Then return the chicken and turn the Crockpot to HIGH and cook for 30 minutes or until the sauce is thickened. If you like your sauce on the thicker side, you can add more cornstarch. But keep in mind that the sauce will continue to thicken as time passes. Taste the sauce and see if it needs any more salt or pepper.
Now your white wine chicken and mushrooms is ready to be served over brown rice and sprinkled with parsley.
Now that school is about to start, you may want to save this recipe for later. I homeschool my children and we plunged back into our studies this week. It is so nice to have a warm, slow cooked meal after laboring through math facts and listening to a beginning reader all day. (Have you ever done that? Boy, that’ll try your patience!) I find myself using the Crockpot a lot when school is in session. The meals I use most (which also happen to be the most viewed recipes on my site) are:
There are more ideas on my Cozy Crockpot Pinterest Board if you want to follow it or on the Recipe Index. I hope these recipes help you on a busy, hectic night. Happy cooking ya’ll!
- 12 oz cleaned and de-stemmed mushrooms
- 6-7 medium chicken breasts
- ½ tsp Kosher salt
- ½ tsp freshly ground pepper
- 3 tsp minced garlic
- 1 cup white wine, I used riesling (you can substitute chicken broth)
- ¾ cup water
- ¼ cup cornstarch
- Optional: parsley to garnish
- Wash, de-stem, and chop mushrooms
- Spray the bottom of the slow cooker and place the chicken in one layer.
- Sprinkle on the salt, pepper, and garlic.
- Pour the mushrooms and wine over the top.
- Cover the Crockpot and cook on LOW for 5-6 hours.
- Remove the chicken with a slotted spoon.
- In a separate bowl, make the slurry with the water and cornstarch.
- Pour the slurry into the liquid inside the slow cooker.
- Replace the chicken and cook on HIGH for 30 minutes or until the sauce is thickened.
- Serve warm over rice.