Melt butter in a skillet or in your multicooker on the saute feature and saute mushrooms with garlic until mushrooms are browned and tender.
If using a multicooker, remove mushrooms and set aside.
Place chicken in the bottom of your slow cooker and season with salt and pepper.
Place asparagus spears over top of chicken and spread the mushrooms over the top.
In a bowl, mix together cream cheese, mayo and Parmesan.
Spread the mixture over the top of the mushrooms and cover with the lid.
Cook on low for 4-6 hours.
Video
Notes
We love making this recipe in our Casserole Crock and our 6 quart slow cookers, especially our multicookers because they allow us to saute the mushrooms in the same pot that we use to slow cook.
If you aren't sure how to properly trim asparagus watch the beginning of the video to learn how to snap off the ends for perfectly tender asparagus every time.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.