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Creamy and Delicious Slow Cooker French Onion Mushrooms

Creamy French Onion Style Slow Cooker Mushrooms

Course Appetizer, Side Dish
Cuisine American
Keyword creamy french onion, french onion mushrooms, slow cooker

Ingredients

Creamy French Onion Mushrooms:

  • 16 oz whole white mushrooms
  • 2 sticks butter melted
  • 1 packet Onion Soup/Dip Mix 2 - 2.5oz (such as Lipton)
  • 1/2 cup heavy cream
  • 1/4 cup dry Vermouth
  • Salt & Pepper to taste
  • 2-3 tbsp chopped parsley for garnish optional

Easy Breaded Pan Seared Chicken:

  • 2 large boneless chicken breasts
  • 1 1/2 - 2 cups Panko bread crumbs
  • 2 eggs beaten
  • 1 tsp each salt and pepper
  • 2 tbsp butter divided

Instructions

Creamy French Onion Mushrooms:

  1. Turn the slow cooker on LOW heat
  2. Gently use a kitchen brush to clean off the mushrooms as needed and add to the slow cooker.
  3. In a small bowl, melt the butter in the microwave.
  4. Stir the soup mix into the melted butter until combined.
  5. Add the soup combination, the heavy cream and the vermouth to the crock pot and toss until the mushrooms are coated.
  6. The mushrooms will release liquid, do not worry.
  7. Cook on LOW for four hours or HIGH for two hours.
  8. Add salt and pepper to taste if needed.
  9. Serve on the side or ladled over your favorite meat.
  10. Garnish with parsley if desired.
  11.  

Easy Breaded Pan Seared Chicken:

  1.  Place one chicken breast each into two large freezer bags and seal.
  2. Working one at a time on a safe solid surface (ie: we use our kitchen floor), use a kitchen mallet to pound the chicken breasts out to 1/2 inches thick, about 1 minute per breast.
  3. It takes a little elbow work so don't be shy - pound those chicken breasts into submission.
  4. Remove the chicken from the bags and cut in half to create 4 servings.
  5. Using two small plates, place the panko bread crumbs, salt and pepper on one plate and the beaten egg on the other.
  6. Place a skillet over med-high heat and add the butter.
  7. Once the butter is melted and the skillet is hot, dip the first piece of chicken into the egg mixture, coating on both sides and allowing excess to drip back onto the plate.
  8. Dip the egg coated breast into the bread crumb mixture coating thoroughly and shaking off excess.
  9. Working two pieces at a time, place the coated chicken breasts into the hot skillet.  
  10. Cook on one side for about a minute or so until golden brown, 
  11. Flip the chicken and cook for another minute.  
  12. Using a spatula, press down on each piece of chicken turning as needed until cooked through in the center.
  13. The total cooking time is about 3-4 minutes.  
  14. Keep turning and pressing down to ensure the bread crumb coating doesn't get too dark.
  15. Remove from the skillet and set aside, add more butter and repeat the process with the remaining two pieces of chicken.
  16. Serve immediately topped with the slow cooker mushrooms and sauce above.