Slow Cooker Mushroom Chicken
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.
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
Calories: 368kcalCarbohydrates: 15gProtein: 43gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 138mgSodium: 1557mgPotassium: 1105mgFiber: 1gSugar: 3gVitamin A: 321IUVitamin C: 3mgCalcium: 80mgIron: 2mg
*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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