Creamy Chicken in a Mushroom and White Wine Sauce

Many traditional slow cooker recipes call for using canned cream soups. For a healthier version, this recipe shows you how to make a simple homemade cream soup using cornstarch and milk.

Serves: 4Hands-on: 10 minutesTotal: 6 hours 10 minutesDifficulty: Easy

Serves: 4


  • 4 boneless, skinless chicken breasts (4 oz. each), cut into chunks
  • 3 Tbsp. cornstarch
  • 1 cup 2% milk
  • 1⁄2 cup white wine
  • 1⁄2 tsp. kosher salt
  • 1⁄2 tsp. ground black pepper
  • 1 1⁄2 tsp. poultry seasoning
  • 1⁄2 tsp. garlic powder
  • 1⁄2 tsp. salt-free all-purpose seasoning
  • 2 cans (4 oz.) sliced mushrooms, drained and rinsed
  • 1 1⁄2 cups frozen peas
  • 2 cups cooked pasta
  • 1⁄2 cup grated Parmesan cheese


  • Grease a 4- to 5-quart slow cooker with nonstick cooking spray. Place chicken in slow cooker.
  • In a saucepan, whisk together cornstarch, milk, and white wine. Whisk in salt, pepper, poultry seasoning, garlic powder, and all-purpose seasoning. Cook over medium heat, whisking constantly until sauce thickens. Pour sauce over chicken in the slow cooker.
  • Add mushrooms on top of chicken. Cook on low for 5 hours. Stir in peas and cook 1 hour more.
  • Toss with pasta and top with cheese.