2 pounds (about 4) skinless, boneless chicken breast halves
4 slices thick-cut bacon
1 pound mushrooms, thickly sliced (I used baby bellas!)
1 packet onion soup mix (about ¼ cup soup mix)
¾ cup boiling water
¾ cup whole milk (or reduced fat)
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
3 tablespoons butter
3 tablespoons flour
½ cup sour cream
3 ounces (⅓ cup) cream cheese
Cooked spaghetti or egg noodles, for serving
Chopped parsley, for garnish
Spray your slow cooker with non-stick cooking spray. The inside. Not the outside. Cut up your chicken breasts into large chunks. Add to slow cooker (but don’t turn it on yet).
Heat a large non-stick skillet over medium heat. Dice your bacon (this means cutting it into ¼-inch pieces). Add it to pan and cook (kind of slowly, this isn’t quick fry time!), stirring, until bacon is cooked but soft, 9 to 10 minutes. Use a slotted spoon to add the bacon to the slow cooker, leaving as much bacon fat as possible in the pan.
Add the mushrooms and cook, stirring, until alllllll the juices from the mushrooms are evaporated and soft, 10 to 11 minutes. Add the cooked mushrooms to the slow cooker.
Dissolve the onion soup mix in the boiling water, then add the milk, Worcestershire sauce, salt and pepper; set aside. Wipe out your pan with a paper towel and return to the stove. Add the butter to the skillet and melt, swirling. One tablespoon at a time add the flour, whisking, until a frothy lightly toasty roux/paste forms, 2 minutes. Whisk in the onion soup mixture, bring to a boil, reduce heat to a simmer and cook until thickened, 1 minute. Add to slow cooker and toss to coat. Set to low for 5 to 6 hours, stirring once or twice if you can. Let cook. To finish, stir in the sour cream, then the cream cheese, mixing well after adding each one. Season with salt and pepper to taste (I added almost an extra teaspoon because I loves me some salt). Serve over pasta, top with fresh parsley!