Recipe courtesy of Travis Feltner, Chase Feltner, and Grant Feltner
Show: The Kitchen
Episode: Big Game Day
Save Recipe Print
Total:
7 hr 15 min
Active:
15 min
Yield:
4 cups (1 quart)
Level:
Easy

Ingredients

Directions

Melt the butter in a slow cooker on high. When the butter is melted, add the soup and season with salt and pepper. Stir the soup, then add the mushrooms. Coat the mushrooms with the soup, add the lid to the slow cooker and cook on high, stirring occasionally, for 5 hours.

Remove the lid and continue to cook on high, uncovered, for 2 more hours to cook down the sauce and allow it to thicken. Continue stirring occasionally. A small amount of liquid should be present upon completion. Reduce the temperature to low or warm for serving during the party. The sauce will continue to thicken during this time.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Pasta with Mushrooms, Walnuts, Asparagus and Apples

Recipe courtesy of Katie Lee

Mushroom Crepes

Recipe courtesy of Marcela Valladolid

Mushroom Skulls

Recipe courtesy of Food Network

Meaty Grilled Pizza with Caramelized Onions and Mushrooms

Recipe courtesy of Food Network

Garlic Mushroom Fondue

Recipe courtesy of Marcela Valladolid

Stuffed Mushroom Lasagna

Recipe courtesy of Jeff Mauro

Mushroom and Herb Crostini

Recipe courtesy of Haylie Duff

Pulled Mushroom Sliders

Recipe courtesy of The Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories