Slow Cooker Salisbury Chicken Breasts with Mushroom Gravy Tips, FAQ & printable recipe

Tips for success

For best results, use chicken breasts that are all roughly the same thickness. If they are uneven, pound them gently to an even thickness before cooking.

This ensures they cook at the same rate and none are overcooked or undercooked. Also, resist the urge to add extra liquid—the chicken releases juices as it cooks, and the gravy will be plenty saucy.

To make the gravy even richer, you can sauté the onions and mushrooms in a skillet with a little butter before adding them to the slow cooker. This adds a deeper flavor but is completely optional.

If you want a thicker gravy, remove the chicken after cooking and whisk a cornstarch slurry into the juices, then cook on high for 15 minutes until thickened.

Variations

• Creamy Mushroom Chicken: After cooking, stir in 1/2 cup of sour cream or heavy cream to make a creamy mushroom gravy. Cook for an additional 10 minutes on low until warmed through.
• Herb and Garlic Chicken: Add 2 minced garlic cloves, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary to the gravy mix before sprinkling over the chicken. This adds an aromatic, savory depth.
• Spicy Southwest Chicken: Add 1 teaspoon chili powder, 1/2 teaspoon cumin, and a minced jalapeño to the gravy mix. Serve with rice and a squeeze of lime for a southwestern twist.
• Bacon-Topped Salisbury Chicken: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the finished dish. The smoky, salty crunch is a delicious contrast to the tender chicken and rich gravy.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a little beef broth or water if the gravy is too thick.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Let the dish cool to room temperature within 2 hours of cooking before refrigerating. Let leftovers cool completely, then keep them covered so they stay moist and full of flavor.

This recipe can be prepped ahead by slicing the onions and mushrooms and placing them in the slow cooker insert with the chicken and gravy mix.

Cover and refrigerate overnight, then add the broth and cook the next day. Add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the Salisbury chicken breasts with a generous spoonful of the onion-mushroom gravy.

The classic pairing is creamy mashed potatoes, but it's also delicious over egg noodles, rice, or with crusty bread to soak up every drop of sauce. A side of steamed green beans or a simple green salad rounds out the meal.

For a low-carb option, serve the chicken and gravy over cauliflower mash or alongside roasted vegetables. The gravy is the star, so don't skimp on it. Garnish with a sprinkle of fresh parsley for a pop of color, though the video omits it.

Frequently asked questions

Recipe card

Slow Cooker Salisbury Chicken Breasts with Mushroom Gravy

Prep 10 minCook 6 hTotal 6 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 1 medium yellow onion, sliced
• 8 oz white mushrooms, sliced
• 1 oz brown gravy mix (1 packet)
• 1 cup beef broth

Instructions

1. Place the chicken breasts in the bottom of the slow cooker in a single layer, slightly overlapping if needed. Scatter the sliced onion and mushrooms evenly over the chicken. Sprinkle the brown gravy mix over the top, then pour the beef broth around the edges, trying not to wash the seasoning off the chicken.
2. Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender. Avoid opening the lid during cooking to keep the heat steady.
3. After the cooking time, check that the chicken is fully cooked by inserting an instant-read thermometer into the thickest part of a breast. It should read at least 165°F (74°C). The meat should be opaque and no longer pink in the center.
4. Turn off the slow cooker and let the chicken rest in the gravy for 5 minutes before serving. This allows the juices to redistribute and keeps the meat moist.
5. Using tongs, transfer each chicken breast to a serving platter or individual plates. Spoon the onion-mushroom gravy generously over the top. Serve hot with mashed potatoes, rice, or egg noodles.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

12 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.