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.), cut into chunks
  • 3 Tbsp. cornstarch
  • 1 cup 2% milk
  • ½ cup white wine
  • ½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • 1½ tsp. poultry seasoning
  • ½ tsp. garlic powder
  • ½ tsp. salt-free all-purpose seasoning
  • 2 cans (4 oz.) sliced mushrooms, drained and rinsed
  • 1½ cups frozen peas
  • 2 cups cooked pasta
  • ½ cup grated Parmesan cheese


  • Grease a 4- to 5-quart slow cooker with nonstick cooking spray. Place chicken into the slow cooker.
  • In a saucepan, whisk together the 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 the chicken. Cook on low for 5 hours. Stir in the frozen peas and cook 1 hour more.
  • Toss with pasta and top with cheese.