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Creamy Mushroom Chicken Slow Cooker

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