Creamy Chicken and Mushrooms

By JAmero4702

Ingredients

• 4 Tbs butter, divided
• 6 boneless skinless chicken breasts (about 2 1/2 pounds)
• 1/4 cup all-purpose flour
• 2 cups chopped onion
• 2 (8-oz) packages fresh baby portobello mushrooms, quartered
• 4 cloves of garlic, minced
• 1/4 cup chicken broth
• 1 (10 3/4 oz) can cheddar cheese soup
• 3 Tbs tarragon vinegar
• 2 Tbs fresh thyme leaves
• 1 tsp salt
• 1 tsp ground black pepper
• 1 (16 oz) package linguine, cooked according to package directions
• Garnish: fresh thyme

Preparation

Step 1

1. In large skillet, melt 2 tablespoons butter over medium-high heat. Sprinkle chicken with flour. add to skillet, and cook for 3 to 4 minutes per side or until browned. Transfer chicken to a 6-quart slow cooker.

2. In same skillet, melt remaining 2 tablespoons of butter; add onion, and cook, stirring occasionally, for 5 minutes, Add mushrooms and garlic, cook, stirring occasionally, for 5 minutes or until mushrooms begin to release liquid. Transfer vegetable mixture to slow cooker. Add broth to skillet; cook for 2 minutes. scraping browned bits from bottom of skillet with a wooden spoon. Stir in soup and next 4 ingredients until well combined, and pour over chicken in slo cooker.

3. Cover an cook on LOW for 4 hours or until chicken is tender. Serve chicken and sauce over linguine. Garnish with thyme, if desired.