Slow Cooker Salisbury Chicken - Super Tasty Recipes

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Prep Time:15

Cook Time:7

Total Time:7 15

Ingredients

2 pounds boneless skinless chicken thighs
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons oil
1 large onion sliced
1 (10.5-ounce) can cream of mushroom soup
1 packet brown gravy mix
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
8 ounces sliced baby bella mushrooms
2 tablespoons cornstarch
2 tablespoons cold water
½ cup heavy cream
2 tablespoons chopped fresh parsley optional

Instructions

Step 1: Season the Chicken - Pat the chicken thighs dry with paper towels, then season both sides with the kosher salt, black pepper, and garlic powder. Drying the surface helps the seasonings stick and allows the chicken to brown instead of steaming in the skillet. I usually season everything on a large plate so I can move straight to the stove without dirtying another bowl.
Step 2: Sear the Chicken - Heat the oil in a large skillet over medium high heat. Once the oil is hot and shimmering, add the chicken in a single layer and sear it for about 2 minutes on each side. You are not trying to cook it through at this stage. You only want a light golden surface, which adds a deeper roasted flavor and helps the thighs hold their shape while they cook.
Step 3: Fill the Slow Cooker - Transfer the seared chicken to a 6 quart slow cooker, arranging the pieces in an even layer. Scatter the sliced onion over the chicken. Do not worry if some of the slices fall between the thighs because they will soften into the gravy as everything cooks. If your slow cooker runs hot, placing the onions on top rather than underneath also keeps them from darkening too quickly.
Step 4: Mix the Savory Gravy - In a medium bowl, whisk together the cream of mushroom soup, brown gravy mix, beef broth, Worcestershire sauce, and onion powder. Keep whisking until the gravy mix is dissolved and there are no dry pockets hiding around the edge of the bowl. The mixture will look thinner than finished gravy, which is exactly what you want because it will concentrate during the long cooking time.
Step 5: Add the Gravy and Mushrooms - Pour the gravy mixture evenly over the chicken and onions. Use a spoon to make sure each piece of chicken gets coated, then scatter the sliced baby bella mushrooms across the top. The mushrooms may look like a lot at first, but they shrink as they cook and release their savory juices directly into the sauce.
Step 6: Cook Until Tender - Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The chicken is ready when it reaches 165°F in the center and feels tender when pressed with a fork. Slow cookers vary, so begin checking near the early end of the cooking range, especially if your chicken thighs are small.
Step 7: Remove and Rest the Chicken - Carefully move the cooked chicken to a plate and cover it loosely with foil. The thighs will be very tender, so a wide spatula or large serving spoon is helpful here. Moving the chicken out temporarily gives you room to whisk and thicken the gravy without breaking the meat into small pieces.
Step 8: Thicken the Gravy - In a small bowl, whisk the cornstarch and cold water together until completely smooth. This mixture is called a slurry, and using cold water is important because hot water can cause the cornstarch to form stubborn lumps. Stir the slurry into the liquid in the slow cooker, scraping gently around the sides and bottom so it is distributed evenly.
Step 9: Finish With Cream - Pour the heavy cream into the slow cooker and stir until the gravy looks smooth and evenly colored. Cover and cook on HIGH for another 10 to 15 minutes, or until the sauce has thickened enough to coat the back of a spoon. It will continue to thicken slightly as it sits, so give it a minute before deciding it needs more cornstarch.
Step 10: Return the Chicken and Serve - Place the chicken back into the slow cooker and spoon the creamy mushroom gravy over the top. Let it sit in the warm gravy for a few minutes so every piece is heated through and well coated. Sprinkle with chopped parsley, if you are using it, and bring the slow cooker right to the table or serve the chicken over mashed potatoes, egg noodles, or rice.

Notes

Substitutions

Chicken breasts: Boneless, skinless chicken breasts can replace the thighs, though they may finish cooking sooner and should be checked early to prevent dryness.
White mushrooms: Regular white mushrooms can replace baby bella mushrooms for a slightly milder taste.
Half and half: Use half and half instead of heavy cream for a lighter sauce, knowing that the gravy may be a little less rich.
Cream of chicken soup: Cream of chicken soup works in place of cream of mushroom soup when your family prefers a gentler mushroom flavor.
Chicken broth: Chicken broth can replace beef broth, though the gravy will have a lighter color and less of the classic Salisbury character.
Gluten free ingredients: Choose gluten free soup, gravy mix, broth, Worcestershire sauce, and cornstarch that are clearly labeled to suit your needs.

Variations

Swiss Salisbury Chicken: Place a slice of Swiss cheese over each piece of chicken during the final 10 minutes, then cover until the cheese melts into the gravy.
Bacon Salisbury Chicken: Stir 6 slices of cooked, crumbled bacon into the finished gravy for a smoky, salty addition.
Onion Lover's Salisbury Chicken: Add another large sliced sweet onion when filling the slow cooker for extra soft onions in every serving.
Garlic Parmesan Salisbury Chicken: Stir ½ cup freshly grated Parmesan cheese into the finished gravy before returning the chicken.
Salisbury Chicken and Potatoes: Arrange 1½ pounds of baby Yukon Gold potatoes around the chicken before cooking for a filling one pot dinner.
Herb Salisbury Chicken: Add a teaspoon of dried thyme to the gravy and finish the dish with fresh parsley for a more herbal aroma.

Tips and Tricks

Do not skip the sear: Browning the chicken takes only a few minutes and gives the finished dish a deeper, more developed taste.
Avoid crowding the skillet: Sear the chicken in two batches when necessary so each piece browns instead of releasing too much moisture.
Use baby bella mushrooms: Their earthy, steakhouse style flavor makes the gravy taste especially rich.
Slice the onion evenly: Similar sized slices soften at the same rate and blend more evenly into the sauce.
Check your gravy mix: Some brands are saltier than others, so taste the finished gravy before adding any extra salt.
Mix the slurry until smooth: Any visible cornstarch lumps in the bowl can become lumps in the gravy.
Thicken a little more when needed: For a firmer gravy, mix 1 additional tablespoon of cornstarch with 1 tablespoon of cold water and stir it in gradually.
Let the gravy rest: Give the sauce about 5 minutes after thickening because it will continue to settle and become richer.
Save leftover gravy: Warm it the next morning and spoon it over biscuits, toast, or breakfast potatoes.

Serving Ideas

Creamy mashed potatoes: Spoon the chicken and plenty of mushroom gravy over mashed potatoes for the coziest version of this dinner.
Buttered egg noodles: Wide egg noodles catch the creamy sauce and make the meal especially appealing to kids.
Fluffy white rice: Rice is a simple choice that absorbs the gravy without competing with its savory flavor.
Roasted green beans: Green beans add color and a fresh, lightly crisp contrast to the tender chicken.
Steamed broccoli: Broccoli is easy to prepare while the gravy thickens and tastes great dipped into the sauce.
Glazed carrots: Slightly sweet carrots balance the deep mushroom and onion flavors.
Warm dinner rolls: Soft rolls make sure none of that gravy gets left behind on the plate.
Simple green salad: A crisp salad with a bright vinaigrette lightens the plate when you want something fresh beside the rich gravy.

Storage and Make Ahead Tips

Refrigerating leftovers: Store cooled chicken and gravy in an airtight container in the refrigerator for up to 4 days.
Gentle reheating: Warm leftovers slowly on the stovetop or in the microwave until the chicken is heated through.
Loosening thick gravy: Add a small splash of beef broth, milk, or cream if the gravy becomes too thick in the refrigerator.
Freezing the meal: Freeze the chicken and gravy in a tightly sealed freezer container for up to 3 months.
Thawing safely: Move frozen leftovers to the refrigerator and let them thaw overnight before reheating.
Preparing ingredients early: Slice the onions and mushrooms the night before and refrigerate them in separate airtight containers.
Mixing the sauce ahead: Whisk the soup, gravy mix, broth, Worcestershire sauce, and onion powder together up to one day ahead and keep it covered in the refrigerator.
Waiting to add the cream: For the freshest texture, add the heavy cream after cooking rather than mixing it into a freezer meal.

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