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Crock Pot Salisbury Chicken Recipe

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3.9 from 7 reviews

  • Author: Sara
  • Total Time: 7 hours 15 minutes
  • Yield: 6 servings

Description

Crock Pot Salisbury Chicken is a comforting American dish featuring tender chicken thighs slow-cooked with onions and mushrooms in a rich, creamy Salisbury-style mushroom gravy. This easy, hands-off recipe produces juicy, flavorful chicken perfect for a hearty dinner.

Ingredients

Seasoning Blend

  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder

Main Ingredients

  • 2 pounds boneless, skinless chicken thighs (or chicken breasts)
  • 2 Tablespoons oil (for searing)
  • 1 large onion, sliced
  • 8 ounces sliced baby bella mushrooms (optional)

Gravy Mixture

  • 10.5 ounce can cream of mushroom soup (low sodium optional)
  • 1 ounce packet brown gravy mix (low sodium optional)
  • 2 cups low sodium beef broth
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon onion powder

Thickener and Finishing

  • 2 Tablespoons cornstarch
  • 2 Tablespoons cold water
  • ½ cup heavy cream
  • 2 Tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Prepare the Seasoning: In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder to create a seasoning blend.
  2. Season the Chicken: Pat dry 2 pounds of boneless, skinless chicken thighs, then evenly season both sides with the prepared seasoning mix.
  3. Sear the Chicken: Heat 2 Tablespoons of oil in a large skillet over medium-high heat until hot. Add chicken thighs in batches, searing for about 2 minutes per side until golden brown. Avoid crowding the pan. This step develops flavor but does not cook the chicken through.
  4. Transfer to Slow Cooker: Place the seared chicken in a 6-8 quart slow cooker. Top with the sliced large onion.
  5. Mix the Gravy: In a medium bowl, whisk together the cream of mushroom soup, brown gravy mix, beef broth, Worcestershire sauce, and onion powder until smooth. Pour this mixture evenly over the chicken and onions.
  6. Add Mushrooms: Scatter the sliced baby bella mushrooms over the top of the gravy and chicken.
  7. Slow Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender and reaches an internal temperature of 165°F.
  8. Remove Chicken: Carefully remove the chicken from the slow cooker and set aside on a plate.
  9. Make Cornstarch Slurry: In a small bowl, whisk together 2 Tablespoons cornstarch and 2 Tablespoons cold water until smooth.
  10. Thicken the Gravy: Whisk the cornstarch slurry into the slow cooker contents. Then add ½ cup heavy cream and stir well. Cover and cook on HIGH for 10–15 minutes until the gravy thickens.
  11. Return Chicken and Serve: Return the chicken to the slow cooker, spoon the thickened gravy over the top, and optionally garnish with chopped fresh parsley before serving.

Notes

  • Do not skip searing the chicken; it adds depth of flavor and color.
  • If using chicken breasts, cooking time may vary slightly to ensure tenderness.
  • Use low sodium soup, broth, and gravy mix to better control salt levels if desired.
  • For a dairy-free version, substitute heavy cream with coconut cream or another non-dairy alternative.
  • For thicker gravy, let it cook a bit longer after adding the cornstarch slurry if needed.
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Category: Dinner, Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://saraflavors.com/crock-pot-salisbury-chicken-recipe-2/