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Sunday, February 11, 2018

Slow Cooker Chicken & Mushrooms

Set it and forget it! I love making these types of meals on a Saturday and then having it for dinner and lunches later in the week. Right now, my refrigerator is filled with Tupperware containers. I can pull out anything and make us a meal lickity split! 

I pulled a bag of Riced Cauliflower out of the freezer. This is new by Steam Fresh, Savory Herb. It was quite tasty mixed in with the chicken/mushrooms/onions. The riced cauliflower is not something Mr. Spatula would like so I have another serving for myself later in the week. 


  • 1 lb skinless, boneless chicken breasts or tenders
  • 16 oz mushrooms, sliced
  • 1 large onion, sliced
  • 2 cloves of garlic, minced
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 1/2 cups water or Swanson unsalted chicken broth
  • 2 tbsp cornstarch
  • cooking spray


  1. Spray a skillet and brown the chicken. Place in the bottom of the slow cooker. 
  2. Reduce heat and add the onion and saute for about 4 minutes. Add about 1/4 cup of water/broth to the pan to deglaze. 
  3. Add the onions mix and the mushrooms to the slow cooker. 
  4. Cook on low for 4 hours. 
  5. Remove chicken add cornstarch, whisk till smooth. Return chicken and continue to cook for another 15 minutes. 

This recipe makes 4 servings at 1 pt each on the Weight Watchers Freestyle program. 


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