Crock Pot Mushroom Chicken
This mushroom chicken in the crock pot 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.
Servings: 4
Calories: 368kcal
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.
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- 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
Calories: 368kcal | Carbohydrates: 15g | Protein: 43g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 138mg | Sodium: 1557mg | Potassium: 1105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 321IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 2mg