ED'S Chicken and Mushroom Bake - Crockpot

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 683.1
  • Total Fat: 20.6 g
  • Cholesterol: 172.7 mg
  • Sodium: 308.9 mg
  • Total Carbs: 55.0 g
  • Dietary Fiber: 5.5 g
  • Protein: 66.8 g

View full nutritional breakdown of ED'S Chicken and Mushroom Bake - Crockpot calories by ingredient

Number of Servings: 4


    1 Tbsp olive oil
    4 skinless boneless chicken breasts
    3 Tsbp unsalted butter
    1 leek
    .25 cup all purpose flour
    2.5 cups whole milk
    1 Tsp Worcestershire sauce
    1 Tsp Dijon mustard
    1 carrot
    3 cups mushrooms
    2 lbs red potatoes


Servings for 4

Cook chicken cut into chunks with olive oil until slightly browned. Remove chicken and save the juices. Add 2 tbsp butter to the pan and cook the sliced leek rings until soft. Sprinkle with flour and lower the heat , then add the milk and blend until smooth. Raise the heat and bring to a boil stirring until thickened. Remove the pan from the heat and add Worcestershire,mustard,diced carrot, mushrooms,and chicken.

Arrange potato slices to cover crock pot base. Spoon a third of the chicken mixture, then cover with another layer of potatoes. Repeat layering, finishing with a layer of potatoes. Dot the top with the remaining 1 tbsp of butter.

Cover and cook on high for 4 hours. If you wish, cook under moderate broiler for 5 minutes to brown, then serve.

Number of Servings: 4

Recipe submitted by SparkPeople user EDMINN.