Description
Chicken and mushrooms in a creamy homemade savory gravy. It tastes great served over mashed potatoes. A perfect Sunday supper.
Ingredients
Scale
- 1 1/2 cups chicken broth
- 2 pounds boneless, skinless chicken thighs or breasts (frozen is okay)
- 1 tsp kosher salt
- 1 tsp paprika
- 1/2 tsp thyme
- 1/4 tsp celery seed
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1 Tbsp dried minced onion
- 8 oz sliced mushrooms
- 1 Tbsp butter
- 1/2 cup heavy cream
- 3 Tbsp cornstarch
- 1/4 cup potato flakes
Instructions
Instant Pot Instructions:
- Add broth into Instant Pot. Add in the chicken.
- Sprinkle the chicken with salt, paprika, thyme, celery seed, pepper, garlic powder and onion.
- Add in the mushrooms and butter.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Slice or cut up chicken, if desired.
- Turn Instant Pot to sauté setting. Stir cornstarch in with the heavy cream until smooth. Stir the mixture into Instant Pot. Stir the potato flakes into the pot as well. The sauce will thicken up quickly.
- Serve chicken and gravy over mashed potatoes or egg noodles.
Slow Cooker Instructions:
- Add broth into slow cooker. Add in the chicken.
- Sprinkle the chicken with salt, paprika, thyme, celery seed, pepper, garlic powder and onion.
- Add in the mushrooms and butter.
- Cover and cook on low for 4-6 hours. Remove the lid.
- Slice or cut up chicken, if desired.
- Turn slow cooker to high. Stir cornstarch in with the heavy cream until smooth. Stir the mixture into the slow cooker. Stir the potato flakes into the slow cooker pot as well. The sauce will thicken up in about 10 minutes.
- Serve chicken and gravy over mashed potatoes or egg noodles.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Chicken
- Method: Instant Pot or Slow Cooker