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Crockpot Mushroom and Thyme Chicken Breasts with Mashed Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Potato Masher

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 8 ounces cremini mushrooms, sliced
  • 2 teaspoons fresh thyme leaves
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 pounds Yukon gold potatoes, peeled and cubed
  • 4 tablespoons butter
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the sliced mushrooms, diced onion, and minced garlic on top.
  • Sprinkle the fresh thyme leaves over the mushrooms and chicken. Pour the chicken broth around the ingredients.
  • Cover and cook on low for 5 to 6 hours until the chicken reaches an internal temperature of 165°F.
  • About 30 minutes before serving, place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are fork-tender.
  • Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash until smooth.
  • Serve the chicken breasts and mushrooms over or alongside the mashed potatoes. Spoon some of the cooking broth over each plate.

Notes

For a thicker sauce, stir a cornstarch slurry into the slow cooker during the last 30 minutes of cooking. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stovetop with a splash of broth to loosen the potatoes. If fresh thyme is unavailable, use one teaspoon of dried thyme instead.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Potato Masher