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Crock Pot Salisbury Chicken Recipe

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4.3 from 3 reviews

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

Description

Crock Pot Salisbury Chicken features tender, slow-cooked chicken thighs in a savory and creamy Salisbury-style mushroom gravy with onions and a hint of Worcestershire. Perfect for an easy, comforting dinner, this dish is slow cooked to develop rich flavors and tender meat.

Ingredients

Chicken and Seasoning

  • 2 pounds boneless, skinless chicken thighs (or chicken breasts)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 Tablespoons oil

Vegetables and Gravy

  • 1 large onion, sliced
  • 8 ounces sliced baby bella mushrooms (optional)
  • 10.5 ounce can cream of mushroom soup (can use low sodium or cream of chicken)
  • 1 ounce packet brown gravy mix (can use low sodium)
  • 2 cups low sodium beef broth
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon onion powder

Thickening and Garnish

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

Instructions

  1. Season the chicken: In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. Pat the chicken thighs dry and season both sides evenly with the mixed seasoning.
  2. Sear the chicken: Heat 2 Tablespoons of oil in a large skillet over medium-high heat. Add the seasoned chicken and brown for about 2 minutes per side until golden. Do not cook through or crowd the pan; work in batches if needed.
  3. Prepare the slow cooker: Transfer the seared chicken to a 6-8 quart slow cooker. Top with sliced onion and spread evenly.
  4. Mix gravy ingredients: 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 over the chicken and onions. Scatter sliced mushrooms on top.
  5. Cook slowly: Cover the slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours, until chicken is tender and reaches an internal temperature of 165°F.
  6. Remove chicken: Carefully transfer the cooked chicken to a plate to prepare the gravy for thickening.
  7. Thicken the gravy: In a small bowl, whisk cornstarch and cold water to create a slurry. Stir this slurry into the slow cooker along with the heavy cream. Cover and cook on high for 10 to 15 minutes until the gravy has thickened.
  8. Finish and serve: Return the chicken to the slow cooker, spoon the thickened gravy over the top. Garnish with freshly chopped parsley if desired before serving.

Notes

  • Searing the chicken before slow cooking adds flavor and color but does not cook it through.
  • Use low sodium broth and gravy mix to control salt level.
  • The mushrooms are optional but add great umami flavor to the dish.
  • Check doneness by ensuring the chicken reaches 165°F internally for safety.
  • The dish thickens beautifully with a cornstarch slurry and cream added at the end to create a rich gravy.
  • 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/