This easy Crockpot Cream of Mushroom Chicken is a family favorite and for good reason! The creamy mushroom sauce makes a delicious gravy for buttered noodles, rice pilaf, or mashed potatoes.
This meal is perfect for those extra busy days when you have no time to slave over the stove. Simply get it all together and throw it in the slow cooker in the morning to come home to finished meal in the evening.
Creamy Mushroom Chicken
Crockpot chicken recipes are my favorite. You just need a few minutes in the morning to prep them and then I love knowing that I’m going to come home to dinner basically done.
Some of my favorites are crockpot bourbon chicken, creamy ranch chicken, and king ranch chicken.
This mushroom chicken is a new one to my lineup and I have a secret. I don’t love mushrooms, BUT they make an excellent sauce/gravy here and are easily picked out if you’re also not a fan.
For a shortcut version, try my slow cooker meatball stroganoff or my slow cooker beef stroganoff if you want the classic.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- CHICKEN – I use thawed boneless, skinless chicken breasts. You can also use boneless thighs, or bone-in chicken but it will need a bit longer cook time.
- CREAM OF MUSHROOM SOUP – Pick up a can of condensed cream of mushroom soup in the canned soup aisle of the grocery store. I like to use the low sodium version. If you want to make your own, here is a homemade version.
- SEASONINGS – Season the chicken with salt, pepper, paprika, and onion powder.
- SOUR CREAM – The sour cream in this recipe helps make the sauce extra creamy. I use full fat but low fat will work as well.
- CHICKEN BROTH – Chicken broth adds great flavor to the sauce. Alternatively, you can use white wine, but some have concerns that it doesn’t cook off in the slow cooker so keep that in mind. You can also sub water if you don’t have broth.
- MINCED GARLIC – Garlic adds a ton of flavor to this dish. Use either fresh and mince it or pick up the minced garlic that is packed in oil.
It gets poured over the seasoned chicken and cooks together to form a thick, creamy, delicious sauce.
Helpful Tools
- SLOW COOKER – I use a 6 quart slow cooker for this recipe (it’s my go-to for all recipes, actually). I’ve had this model for years and highly recommend it.
- KITCHEN KNIVES – A quality kitchen knife will make your life easier. Use it for trimming your chicken as well as mincing the garlic.
- MIXING BOWLS – I have far too many mixing bowls but these are dishwasher safe, which is always a bonus.
How to make Slow Cooker Mushroom Chicken
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- STEP ONE. Season the chicken. Sprinkle both sides of the chicken with salt, pepper, paprika, and onion powder and lay into the crockpot.
- STEP TWO. Make the mushroom sauce. In a medium bowl, mix together the sour cream, cream of mushroom soup, chicken broth, minced garlic, and flour. Stir in the sliced mushrooms until evenly distributed.
- STEP THREE. Slow cook it. Pour the mushroom sauce over the top of the seasoned chicken. Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- STEP FOUR. Serve it. I like to serve the mushroom chicken over buttered egg noodles but it is also great over rice or mashed potatoes.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
Make Ahead, Storage, & Freezer Tips
Make Ahead: Because this dish only takes minutes to throw together, other than putting it all into the slow cooker, there isn’t much to do ahead of time.
Storing Leftovers: This dish serves 4-6 so if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.
Freezing: You can freeze prepared mushroom chicken in a freezer bag or freezer safe container (I like these Souper Cubes) for up to a month. To thaw the frozen portion, you can put it back in the slow cooker for a couple hours on low to come to temperature, or in a saucepan on the stove.
What do you serve with mushroom chicken?
I like to serve this creamy chicken over egg noodles, rice, or mashed potatoes. I always pair it with a vegetable side like green beans, zucchini, or carrots.
- Which type of chicken should I use? I use boneless skinless chicken breasts. If you are short on time, you can butterfly the breasts and they will cook in 2-3 hours on HIGH – likely even sooner. Just make sure it reaches as safe temp of 165°.
- Should I use fresh mushrooms? I use fresh sliced mushrooms. You can find them in the produce section, pre-washed and pre-sliced which make them really convenient. You can also use canned mushrooms if that’s what you have on hand or prefer.
- How to thicken mushroom gravy: If the sauce is too thin for your taste, add a little bit of cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch and 1-2 tablespoon of water. Pour this into the crockpot and give it a stir. Cover and continue cooking on low for 10 minutes or until thickened. It should thicken pretty quickly.
- Does sour cream curdle in the slow cooker? Unfortunately, yes, sour cream doesn’t always play nicely with the slow cooker but the good news is, even though it isn’t pretty, it still tastes great. To prevent curdling, we add the flour to the sauce mixture. You can add hold off on adding the sour cream until just before serving – scoop out a bit of the broth, whisk in the sour cream to the broth to warm it up, then pour it all back into the slow cooker and stir.
Need more crockpot chicken recipes? Try these:
- Slow Cooker Garlic Parmesan Chicken
- Crockpot Sweet & Sour Chicken
- Crockpot Lemon Chicken
- Crockpot Chicken Parmesan
- Slow Cooker Marry Me Chicken
- Crockpot French Onion Chicken
Click here for my entire collection of slow cooker recipes.
Crockpot Cream of Mushroom Chicken
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (about 3 medium-large breasts)
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 1 cup sour cream
- 10.5 ounces condensed cream of mushroom soup
- ¼ cup chicken broth
- ½ tsp minced garlic or 1 clove fresh minced garlic
- 1.5 Tablespoons all purpose flour
- 16 ounces sliced mushrooms 2-3 cups
- (optional garnish) fresh minced parsley
Instructions
- Trim chicken and season with salt, pepper, paprika, and onion powder and arrange in a 6 quart slow cooker.1 ½ pounds boneless skinless chicken breasts , ¼ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon onion powder
- In a medium bowl, whisk together the sour cream, condensed cream of mushroom soup, chicken broth, minced garlic, and flour and until fully combined. Stir in the fresh sliced mushrooms.1 cup sour cream, 10.5 ounces condensed cream of mushroom soup, ¼ cup chicken broth, ½ tsp minced garlic, 1.5 Tablespoons all purpose flour, 16 ounces sliced mushrooms
- Pour the mushroom sauce over the chicken. Cover and cook for 4 hours on HIGH or 6 hours on LOW.
- Garnish with fresh minced parsley (optional) before serving.(optional garnish) fresh minced parsley
Notes
- Use boneless, skinless chicken breasts. If you’re short on time, butterfly them to cook in 2-3 hours on HIGH (ensure they reach 165°F).
- Slicing the chicken breasts in half (butterflying) will allow them to cook faster.
- Fresh, sliced mushrooms work best for convenience (pre-sliced and pre-washed are great). Canned mushrooms are also fine if that’s what you have.
- To thicken the mushroom gravy, whisk 1 tablespoon of cornstarch with 1-2 tablespoons of water, then stir it into the slow cooker. Cover and cook on LOW for 10 minutes until thickened.
- Sour cream can curdle in the slow cooker. To prevent this, mix flour into the sauce or add the sour cream just before serving. Warm it with a bit of broth and stir it back into the pot.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!This recipe first appeared on Yellow Bliss Road. Originally published August 4, 2021. Photos and recipe updated August 5, 2024.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
I was very excited to try this recipe. I woke up and pulled all the ingredients out and started to prep the chicken. When it came time to add the soup, all i had was Golden Mushroom Soup (why?! 😭) I had to go with it. I added the flour to the sour cream and whipped it together. Added ingredients. It turned out really good, it did not curdle. I’m sure it would have had a more creamy, richer taste had I used the correct soup, but I’m happy with it. I’ll definitely make it again using the correct soup next time. My chocken was done in 5 hours. Thank you for a great recipe!
Thank you for reporting back! I’m glad it worked out with the golden mushroom as well 🙂
Could you use yogurt in place of sour cream?
Plain Greek yogurt should work fine.
Has anyone ever tried this with a rotisserie chicken? I don’t always have one on hand but thought it might be a good substitute for a quicker solution..??!!
I have not but if using pre-cooked chicken, I think I’d just make the sauce stovetop & combine everything 🙂