Creamy Chicken & Mushroom Over Noodles
Experience the comfort of tender chicken and earthy mushrooms simmered in a silky sauce, all tucked over hearty noodles. This slow-cooker classic is perfect for chill evenings and busy days when you crave a cozy meal.
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Ingredients
- 700 g chicken thighs, trimmed
- 250 g mushrooms, sliced
- 1 onion, sliced
- 300 ml chicken stock
- 150 ml double cream
- 1 tbsp Dijon mustard
- 2 tbsp cornflour mixed with 2 tbsp water
- Salt & pepper, to taste
Method
- Optional: Brown the chicken thighs in a skillet for added colour and flavour.
- Add chicken, mushrooms, onion, stock and mustard to the slow cooker. Cook on Low for 4–5 hours (or High for 2–3 hours) until the chicken is tender.
- Stir in the double cream and cornflour slurry. Cook on High for 20 minutes, uncovered, until the sauce thickens.
- Season to taste and serve over cooked noodles. Garnish with parsley if desired.
Tips & Serving Suggestions
- For extra richness, stir in a knob of butter at the end.
- Serve with homemade egg noodles or herb-butter spätzle for a traditional pairing.
- Freeze leftovers in single portions for easy lunches.
- Add a handful of spinach during the last 5 minutes for extra greens.
Recommended Gear
- Crock-Pot 6-Quart Cook & Carry Programmable Slow Cooker – ideal capacity for family meals.
- Hamilton Beach Set & Forget 6-Quart Slow Cooker – built-in meat thermometer and locking lid.
- Reynolds Kitchens Slow Cooker Liners – ensures quick and easy clean-up.
- Kitchen Mama Stainless-Steel Meat Shredder Claws – great for shredding chicken or pork.
- Utopia Kitchen 12-Inch Cast-Iron Skillet – perfect for browning ingredients before slow-cooking.