Slow Cooker Creamy Chicken and Mushrooms

Instructions

1. 1
   Season chicken thighs with 1 tsp kosher salt and 1/2 tsp pepper. Prep mushrooms, onion, and garlic.
2. 2
   Optional sear: heat 1 tbsp oil and 1 tbsp butter in a skillet over medium-high. Sear chicken 2 to 3 minutes per side. Transfer to a plate.
3. 3
   In a bowl, whisk condensed soup, 1 cup broth, 1 tbsp Dijon, 1 tsp thyme, and 1/2 tsp smoked paprika until smooth.
4. 4
   Add mushrooms, onion, and garlic to the slow cooker. Place chicken on top. Pour sauce over. Dot 4 oz cream cheese cubes on the surface.
5. 5
   Cook on Low 4 to 5 hours or High 2 to 3 hours, until chicken is tender and at least 165 F.
6. 6
   Remove chicken. Whisk the sauce until creamy. For thicker sauce, stir in a slurry of 1 tbsp cornstarch and 1 tbsp water and cook on High 10 to 15 minutes.
7. 7
   Stir in 1 tsp lemon juice. Adjust seasoning to taste. Return chicken, whole or shredded, to the sauce.
8. 8
   Garnish with chopped parsley and serve over mashed potatoes, egg noodles, or rice.