This slow cooker mushroom chicken is a rich, creamy, and easy recipe that delivers a ton of flavor and luxurious texture without a ton of work, thanks to cream soup and using the slow cooker.
Creamy chicken recipes are always a hit with the family, but who has time to futz around with a roux, whisking, and monitoring to get that creamy texture? Not many people! That's why this mushroom chicken recipe is such a winner. It's rich and creamy and requires almost no effort at all.
This was inspired by my artichoke mushroom chicken recipe, which pairs well with green beans or corn on the cob.
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Why You’ll Love This Slow Cooker Mushroom Chicken Recipe
With a recipe this easy and delicious, what's not to love? This is a popular recipe around here, and there are some good reasons for that!
- It only takes 5 ingredients to make.
- It's an easy recipe perfect for even busy weeknights.
- It's a versatile dish perfect with noodles, pasta, potatoes, and more.
- It's a rich, creamy recipe that even picky eaters will love.
Ingredients
- Boneless, skinless chicken breasts
- Onion soup mix
- Condensed cream of mushroom soup
- Brown mushrooms - sliced
- Sour cream
See the recipe card below for exact quantities.
Flavor Variations and Substitutions
- Spicy - Add some red pepper flakes for a spicy kick.
- Mushrooms - You can use your favorite mushrooms or a combination of mushrooms in this recipe.
- Seasonings - Change the flavor of this recipe by adding various seasoning mixes to suit your tastes.
If you love easy, flavorful chicken recipes like this one, then you'll enjoy this crock pot French onion chicken or slow cooker root beer chicken.
How To Make Slow Cooker Mushroom Chicken
Add chicken breasts to the bottom of a 6-quart slow cooker.
Pour onion soup mix and cream of mushroom soup over the top of the chicken. Top with sliced mushrooms.
he chicken. Top 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.
Hint
It's important to place the chicken breasts on the bottom of the slow cooker so the wet ingredients can cover them and keep them moist.
Storage
Refrigerate this chicken as soon as its cool enough to do so for maximum flavor and freshness.
To reheat the chicken, place it in a saucepan and cook over medium-low heat until heated through.
Refrigerator: Store for up to 3 days in an air-tight container.
Freezer: Store for up to 3 months in an air-tight, freezer-safe container or heavy-duty freezer bag with as much air removed as possible. Defrost in the refrigerator overnight before reheating.
What To Serve With Slow cooker Mushroom Chicken
This rich, creamy chicken dish pairs well with rice, pasta, or potatoes and a variety of sides.
Tips
- Mix ¼ cup of water and 3 tablespoons of cornstarch for a thicker sauce. Mix it in when adding the sour cream and shredded chicken.
- Trim any fat that may have been left on the chicken breasts for the best flavor and texture.
- Shred the chicken while it's as hot as safe to handle. Hot meat shreds much more easily.
- Add the sour cream at the end for a creamy texture rather than a clumpy, curdled one.
FAQ
Mushroom chicken is a rich, creamy dish made with chicken and mushrooms in a creamy sauce. Traditionally, the sauce is made with roux and cream, but this version uses cream soup.
Button mushrooms are a classic chicken pairing. However, any mushroom will work. It all comes down to personal preference.
Two forks or two shredding claws are all you need to shred chicken. Both work well so long as you shred the chicken while it's hot.
More Easy Crock Pot Chicken Recipes
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Slow Cooker Mushroom Chicken
Ingredients
- 1½ 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 of the chicken. Top 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
- Mix ¼ cup of water and 3 tablespoons of cornstarch for a thicker sauce. Mix it in when adding the sour cream and shredded chicken.
- Trim any fat that may have been left on the chicken breasts for the best flavor and texture.
- Shred the chicken while it's as hot as safe to handle. Hot meat shreds much more easily.
- Add the sour cream at the end for a creamy texture rather than a clumpy, curdled one.
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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