Slow Cooker Mushroom Chicken cooks up chicken breasts until tender and juicy with earthy mushrooms and a simple creamy sauce. With only five ingredients, this recipe cooks up without a ton of work, thanks to some simple pantry ingredients, and using the crockpot.
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Creamy chicken recipes are always a hit with my family and I'm sure with yours as well. But these days, who has time to mess around with a roux which requires constant whisking and monitoring to get that creamy texture? Not me! That's why I think this mushroom chicken recipe is such a winner. It's rich and satisfying, and requires almost no effort at all to prepare.
If you're on the hunt for more ways to cook chicken recipes in the crockpot you've got to try this artichoke mushroom chicken recipe, crock pot jalapeno popper chicken, or this creamy lemon herb chicken! And if you love the flavors of this dish, try something similar but with pasta, with this parmesan chicken pasta recipe!
Why You’ll Love This Slow Cooker Mushroom Chicken Recipe
- Just FIVE Ingredients! It's hard to believe that's all it takes to make this creamy chicken and mushroom dish.
- Very Little Prep. No long list of vegetables to chop, or steps to prepare. It's so easy to make that it works great even on busy weeknights.
- So Many Ways to Enjoy It! It tastes great over pasta or noodles, with rice or your favorite potato recipe.
- Crowd Favorite. Juicy chicken with a creamy sauce is one that even picky eaters will love.
Ingredients
- Chicken Breasts: Use boneless and skinless breasts for the best results though you can use bone in chicken if you prefer. I do recommend skipping the skin as it will break down and make the sauce a bit greasy. This dish also works with chicken thighs without the skin as well.
- Onion soup mix: This packet adds all the flavor you need in this dish!
- Condensed cream of mushroom soup: An easy way to add creaminess and more mushroom flavor to the dish. Other creamed soups such as cream of chicken or cream of celery work too but will change the flavor of the final dish slightly.
- Brown mushrooms: Also called cremini mushrooms, they are more flavorful than white button mushrooms. Shiitake mushrooms or a mixture also work well for a more intense mushroom flavor. Feel free to use your favorite mushrooms or any combination of mushrooms in this recipe.
- Sour cream: Adds a bit of tanginess and richer flavors to the sauce. Greek yogurt will work as well though its flavor is a bit tangier than sour cream.
See the recipe card below for full ingredient list and exact quantities of each one.
Flavor Variations
- Spicy: Add some red pepper flakes for a spicy kick.
- Fresh herbs: Toss in some fresh thyme, rosemary, or marjoram to add an added layer of flavor.
- Low-sodium: Reduce the sodium by choosing a low-sodium onion soup mix and creamy soup.
- Swap the chicken: Use boneless pork chops instead.
If you love easy, flavorful recipes like this one, then you'll enjoy this French onion chicken or root beer chicken sandwiches.
How To Make Mushroom Chicken in the Crock Pot
- Step 1: Add the chicken. Place the chicken breasts in the bottom of a 6-quart crockpot.
- Step 2: Add the other ingredients. Pour the onion soup mix and cream of mushroom soup over the top of the chicken. Layer the sliced mushrooms over the top.
- Step 3: Cook. Place the lid on top of the crockpot and cook on high for 2½-3½ hours or low for 4½-6 hours.
- Step 4: Shred the chicken. Remove the chicken and shred with two forks. Add the sour cream and shredded chicken to the crockpot and mix until combined.
Hint: Layer as Written
It's important to place the chicken breasts on the bottom of the crockpot so the wet ingredients can cover them and keep them moist.
Storage
- Store: Once the chicken cools, transfer it to an airtight container and store it in the fridge up to 3 days or in the freezer for up to three months. If frozen, defrost in the refrigerator overnight before reheating.
- Reheat: Place the leftovers in a saucepan and cook over medium-low heat until heated through. You can also microwave individual portions to reheat as well.
Serving Suggestions
This dish works great for weeknight dinners but is also suitable to serve family or guests on the weekend. I love to prepare it for potlucks or a meal for a family in need because it transports so well!
- If you're craving some potatoes, enjoy the chicken my cream cheese mashed potatoes or garlic mashed potatoes as a base for the chicken and mushrooms.
- It works great with my crockpot rice or over a plate of your favorite plain pasta or noodles.
- Add on a vegetable to finish out your meal enjoy these crockpot green beans or collard greens.
Expert Tips
- Thicker Sauce. If you prefer the sauce a bit thicker, mix ¼ cup of water with 3 tablespoons of cornstarch. Add it to the crockpot when adding the sour cream and shredded chicken. Let it cook for a bit longer and it will thicken up.
- Shredding the Chicken. This is much easier to do when the chicken is hot. Use forks to keep your hands away from the hot chicken and pull it apart into shreds. You can also use shredding claws if you have them.
- Avoid Curdled Sour Cream. Add the sour cream at the end so it is nice and creamy.
Recipe FAQs
No, not at all. You can serve the chicken breasts whole and top them with the creamy sauce. This works especially well when you have company and you want a slightly nicer presentation.
Use a thermometer to check each chicken breast. It should register 165° F when the chicken is ready. It should also be very easy to shred when it's fully cooked.
Sure thing! This works great especially if you have a large group coming for dinner or you want to meal prep dinner for later. Just make to use a large crock pot and don't overfill which means no more than two-thirds full.
More Easy Crock Pot Chicken Recipes
Looking for other recipes like this? Try these:
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Crock Pot Mushroom Chicken
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 packet onion soup mix
- 10.75 ounces condensed cream of mushroom soup
- 8 ounces brown mushrooms sliced
- ¾ cup sour cream
Instructions
- Add chicken breasts to the bottom of a 6-quart slow cooker.
- Pour onion soup mix and cream of mushroom soup over the top. Then, toop with sliced mushrooms.
- Cover and cook on high for 2½-3½ hours or low for 4½-6 hours.
- Remove chicken and shred with two forks. Add sour cream and shredded chicken to the slow cooker and mix until combined.
- Serve over rice and noodles, and enjoy!
Notes
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- Thicker Sauce. If you prefer the sauce a bit thicker, mix ¼ cup of water with 3 tablespoons of cornstarch. Add it to the crockpot when adding the sour cream and shredded chicken. Let it cook for a bit longer and it will thicken up.
-
- Shredding the Chicken. This is much easier to do when the chicken is hot. Use forks to keep your hands away from the hot chicken and pull it apart into shreds. You can also use shredding claws if you have them.
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- Avoid Curdled Sour Cream. Add the sour cream at the end so it is nice and creamy.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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