🍗 Slow Cooker Chicken Charleston
A cozy, creamy chicken dinner with tender chicken, mushrooms, bacon, and a rich savory sauce. Perfect served over rice, mashed potatoes, or egg noodles.
🛒 Ingredients
4 boneless, skinless chicken breasts
6 slices bacon, chopped
8 oz (225 g) mushrooms, sliced
1 small onion, finely chopped
3 cloves garlic, minced
1 can (10.5 oz / 298 g) cream of chicken soup
½ cup chicken broth
½ cup sour cream
½ cup cream cheese, softened
1 tsp Italian seasoning
½ tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
½ cup shredded Parmesan cheese
2 tbsp chopped fresh parsley, optional
👩🍳 Instructions
Cook the bacon:
In a skillet over medium heat, cook the chopped bacon until crisp. Remove and drain on paper towels. Leave about 1 tablespoon of bacon grease in the skillet.
Sauté the vegetables:
Add the onion and mushrooms to the skillet. Cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.
Prepare the sauce:
In a bowl, whisk together the cream of chicken soup, chicken broth, sour cream, softened cream cheese, Italian seasoning, paprika, garlic powder, salt, and pepper until mostly smooth.
Layer the slow cooker:
Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the creamy sauce over the chicken.
Add the vegetables and bacon:
Spoon the sautéed mushrooms and onions over the top, then sprinkle with about two-thirds of the cooked bacon.
Slow cook:
Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the chicken reaches 165°F (74°C) internally.
Add Parmesan:
About 15 minutes before serving, sprinkle the Parmesan cheese over the chicken. Cover and allow it to melt into the sauce.
Finish and serve:
Sprinkle with the remaining crispy bacon and fresh parsley.
🍽️ Serving Suggestions
Serve over:
Mashed potatoes
White or brown rice
Egg noodles
Pasta
Cauliflower rice for a lower-carb option
