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Slow Cooker Outback Alice Springs Chicken

Print Recipe
A plate of mashed potatoes topped with a creamy chicken and mushroom mixture, garnished with herbs, and served with asparagus on the side.
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts
  • ½ teaspoon garlic salt
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • 1 tablespoon butter
  • ¼ cup dijon mustard
  • ¼ cup honey
  • 8 ounces sliced mushrooms
  • 8 slices cooked crumbled bacon divided
  • ¼ heavy cream
  • 1 cup colby jack cheese shredded
  • Parsley for garnish

Instructions

  • Season your chicken breasts with the garlic salt, onion powder, paprika and black pepper.
  • Melt the butter over medium high heat in a large skillet.
  • Quickly sear the chicken on each side, we just want color, not to cook the chicken through.
  • Add the chicken to the slow cooker.
  • Whisk together the mustard and honey and pour over the chicken.
  • Top with the mushrooms and half the crumbled bacon.
  • Cover and cook on low 4-6 hours until the chicken is tender.
  • Whisk the heavy cream into the slow cooker sauce.
  • Top the chicken with the cheese and remaining bacon.
  • Cover and cook for 5 minutes until cheese is melted.
  • Garnish with remaining bacon and parsley.
  • Serve!

Notes

Storage Tips

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze chicken (fully cooled) with sauce and toppings for up to 2 months. Thaw overnight in the fridge and reheat gently.
  • Reheating: Warm in the microwave or oven (covered) at 325ºF until heated through. Add a splash of cream or broth to loosen the sauce if needed.

Variations

  • Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the honey mustard.
  • Low Carb Version: Serve over cauliflower mash or sautéed spinach instead of potatoes or rice.
  • BBQ Alice Springs: Swap half the honey mustard for your favorite BBQ sauce for a smoky twist.
  • Add Onions: Add sliced sweet onions with the mushrooms for extra flavor and texture.

Substitutions

  • Chicken Breasts: Swap with boneless skinless thighs for juicier results.
  • Heavy Cream: Use half and half, evaporated milk, or cream cheese whisked with a splash of milk.
  • Colby Jack: Substitute with cheddar, mozzarella, Monterey Jack, or a mix.
  • Dijon Mustard: Yellow mustard works in a pinch, but it will be slightly tangier.

Tips & Tricks

  • Sear for Flavor: Don’t skip the skillet step, it adds color and seals in the juices before slow cooking.
  • Layer Wisely: Chicken goes on the bottom, mushrooms and bacon on top, this keeps the meat juicy and evenly flavored.
  • Add Cream Last: Stir the cream in at the end to prevent it from curdling during the long cook time.
  • Melt Cheese Gently: After adding the cheese, cover just until melted, no need to overcook.
  • Serve With: Mashed potatoes, buttered noodles, roasted veggies, or even a soft dinner roll to soak up all that sauce.
Servings: 4 servings