Creamy Mushroom Chicken Slow Cooker Recipe

Creamy Mushroom Chicken Slow Cooker Recipe

Ingredients

Serves 4

Active Time 10 minutes

Saute; Pressure/Manual (High) Natural/Quick Release

• 2 tablespoons salted butter
• 6 garlic cloves, thickly sliced
• 1 cup sliced yellow onions
• 2 cups quartered button mushrooms
• 1 pound boneless, skinless chicken thighs
• 3 or 4 sprigs fresh thyme, or 1 teaspoon dried
• 2 tablespoons water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cups baby spinach
• ½ cup heavy cream
• 1 tablespoon fresh lemon juice

Method

1. Select SAUTE on the Instant Pot
2. When the pot is hot, add the butter
3. When the butter has melted, add the garlic
4. Cook, stirring continuously, until garlic is fragrant and slightly softened, about 1 minute (take care not to let it burn)
5. Add the onions and mushrooms and stir to coat
6. Add the chicken, thyme, water, salt, and pepper
7. Stir to combine
8. Place the spinach on top of the chicken mixture
9. Select CANCEL
10. Secure the lid on the pot
11. Close the pressure-release valve
12. Select MANUAL and set the pot at HIGH pressure for 8 minutes
13. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
14. Transfer the chicken to a serving platter
15. Cover lightly with aluminum foil to keep warm
16. Select SAUTE on the Instant Pot
17. While stirring continuously, slowly add the cream in a steady stream
18. Cook, stirring, until the mixture starts to thicken, 5 to 8 minutes
19. Stir in the lemon juice
20. Select CANCEL
21. Serve the chicken with the mushroom-spinach mixture

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