Dump-and-Bake Chicken and Mushrooms

Step 1

Preheat oven to 425 degrees F. Spray a baking dish with cooking spray.

Step 2

Season chicken liberally with salt and pepper on both sides. Place chicken in the prepared dish. Sprinkle mushrooms on top of chicken.

Step 3

In a small bowl, whisk together wine (or broth) and spaghetti sauce mix. Pour over mushrooms and chicken.

Step 4

Cover with foil and bake for about 25 minutes. Remove the foil cover and return dish to the oven for an additional 10-15 minutes.

Step 5

I like to use boneless, skinless chicken thighs or thicker chicken breasts in the slow cooker (they don’t dry out during the longer cooking time like small chicken breasts will).

Step 6

Season chicken liberally with salt and pepper on both sides. Place chicken in a slow cooker that has been sprayed with cooking spray. Sprinkle mushrooms on top of chicken.

Step 7

In a small bowl, whisk together wine (or broth) and spaghetti sauce mix. Pour over mushrooms and chicken.

Step 8

Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the chicken is fall-apart tender. Shred the chicken with two forks and stir to combine with sauce and mushrooms.