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.
The mushroom sauce is super simple but yields an incredible flavor when cooked with the chicken. Below is a summary of the major ingredients as well as some helpful tips and substitutions. Scroll down for the full recipe card.
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.
TOOLS FOUND ON AMAZON TO HELP YOU
- 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
- STEP ONE. Season the chicken. Sprinkle both sides of the chicken with salt, pepper, paprika, and onion powder.
- STEP TWO. Make the mushroom sauce. In a medium bowl, mix together the sour cream, cream of mushroom soup, chicken broth, and minced garlic. Stir in the sliced mushrooms until evenly distributed.
- STEP THREE. Slow cook it. Lay the seasoned chicken into the slow cooker and pour the mushroom sauce over the top. 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.
MAKE AHEAD, STORAGE AND 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?
RECIPE NOTES AND TIPS
- 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, you can add the sour cream in at the end of the cook time next time – 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. I’m also told you can whisk in a couple tablespoons of flour to the mixture before cooking to prevent it from happening, but I haven’t tested that yet.
NEED MORE CROCKPOT CHICKEN RECIPES? TRY THESE:
- Slow Cooker Garlic Parmesan Chicken
- Crockpot Sweet & Sour Chicken
- Crockpot Lemon Chicken
- Crockpot Chicken Parmesan
Click here for my entire collection of slow cooker recipes.
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This recipe first appeared on Yellow Bliss Road