Crock Pot Smothered Chicken with Mushroom Gravy

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Recipe by South Your Mouth

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Crock Pot Smothered Chicken with Mushroom Gravy

3-4 large boneless, skinless chicken breasts

Salt, pepper & garlic powder

Olive oil

8 ounces crimini (“baby bella”) or button mushrooms, sliced

1/4 teaspoon thyme

1/4 cup butter

1/3 cup all-purpose flour

2 cups chicken broth*


Cut each chicken breast into two thin cutlets (reducing the thickness in half, not the width). Season both sides of each cutlet with salt, pepper and garlic powder; set aside.


Pour just enough olive oil into a large skillet to coat the bottom and heat over medium-high heat. Once pan is hot, brown chicken pieces on each side then set aside. We’re not cooking them through, just searing them on each side. Work in batches so not to overcrowd the pan.


Once all chicken pieces are browned and removed from pan, reduce heat to medium then add mushrooms, thyme and butter to pan, season with a little pepper then sauté for 3-4 minutes. Add flour to mushrooms and stir to coat. Continue cooking flour and mushrooms for 2 minutes. Slowly add chicken broth to mushrooms. Stir and cook for about 5 minutes or until gravy is thickened and smooth. Taste for salt and add if necessary.


Add chicken cutlets to crock pot then cover with mushroom gravy. Cook on low for 4 hours or high for 2 hours. You can also return the cutlets to the gravy in the pan, cover, and cook on low for 1 hour.


Serve with egg noodles, mashed potatoes or rice.


*I was out of chicken broth so I dissolved 4 chicken bouillon cubes into 2 cups of hot water. I didn’t have to add any salt to the gravy since the bouillon is salty.