Crockpot cream of mushroom chicken is my absolute LIFESAVER on those days when I can’t even. You know the ones. Where you’ve got seventeen things happening at once and somehow dinner still needs to magically appear on the table???
Let’s be honest. We’ve all had those days where cooking feels about as appealing as cleaning the shower drain (ick). But this recipe? This creamy, mushroomy, chickeny goodness? It’s like having your own personal chef hiding in that dusty appliance you prolly forgot about in the back of your cabinet.
So grab that crockpot, dust it off (no judgment here), and let’s make somethin’ that’ll have your family thinking you spent HOURS in the kitchen when really you were just binge-watching that show everyone’s talking about. Don’t worry—your secret’s safe with me!
What Is It About Chicken + Mushrooms + Creamy Stuff?
There’s something magical about the combo of tender chicken, earthy mushrooms, and creamy sauce that just… works. It’s like they were MEANT to be together—the culinary equivalent of peanut butter and jelly, except wayyy more sophisticated.
I mean, I’ve cookinged thousands of meals (yes I made that word up, deal with it) in my life, but this combo never gets old. The chicken soaks up all that mushroomy goodness while the sauce gets infused with the chicken flavor and the mushrooms just hang out being all delicious and stuff.
It’s comfort food science, people! And I am HERE for it.
What You Need for This Life-Changing Crockpot Creation
K so before we dive in, let’s talk ingredients. You prolly have most of this stuff already! And if not, one quick trip to the grocery store (where you’ll inevitably buy 17 other things you didn’t plan on) will sort you out.
Essential Ingredients That Make Magic Happen
- Chicken breasts or thighs (boneless skinless please—nobody wants to fish bones out of their dinner)
- Cream of mushroom soup (the canned stuff works PERFECTLY)
- Sour cream (adds that tangy richness that makes everything better)
- Chicken broth (just a splash for extra flavor)
- Mushrooms (fresh sliced ones save you chopping time!)
- Garlic (because…duh)
- All-purpose flour (to thicken things up)
- Seasonings: salt, pepper, paprika, onion powder (the classics)
- Optional fresh parsley for garnish (when you wanna be fancy)
Tools You’ll Need (Nothing Complicated I Promise)
- A crockpot/slow cooker (duh)
- Measuring cups and spoons (or just eyeball it like I usually do)
- A bowl for mixing stuff
- Something to stir with
That’s literally it. No fancy gadgets, no special tools, just the basics. See? I told you this was gonna be easy!
Choosing the Right Chicken (It Actually Matters!)
Listen, I’m not usually super picky about ingredients (sometimes “whatever’s on sale” is my go-to selection method) BUT the chicken you choose can make a difference here.
If you’re watching your calories, go with boneless skinless chicken breasts. They’re leaner but can sometimes get a teensy bit dry in the slow cooker.
My personal fave? Boneless skinless chicken thighs. They stay moist and tender no matter what, and they’re usually cheaper too! Win-win!
When choosing your chicken, look for pieces that are similar in size so they cook evenly. And if you wanna get fancy about picking the perfect ingredients, check out this guide from Escoffier that has some really good pointers.
Step-by-Step: How to Make This Ridiculously Easy Meal
Alright friends, here’s where the magic happens. The best part? It takes like 10 minutes of actual effort. The rest is just waiting around while your house fills with amazing smells that’ll make your neighbors jealous.
Step 1: Get Your Chicken Ready (The Fun Part!)
Grab those chicken pieces and do a quick trim of any weird fatty bits hanging off. Trust me, nobody wants to bite into those surprise chewy things that make you go “what WAS that?!”
Now sprinkle both sides with your seasonings—I like to go kinda heavy with salt, pepper, that gorgeous reddish paprika, and some onion powder. This is where all the YUM happens, so don’t be shy!
INSIDER SECRET: Sometimes when I’m not racing against the clock (ha! when is that ever?), I quick-sear the chicken in a hot skillet for like 90 seconds each side. Gives that gorgeous color and extra flavor boost. But honestly?? I hardly ever bother because real life happens and WHO HAS THAT KIND OF TIME most days??
Step 2: Mix Up Your Creamy Dream Sauce
Grab a bowl and toss in these magical ingredients:
- A big dollop (1 cup) of sour cream
- That can of mushroom soup—ya know, the condensed stuff
- A splash (about 1/4 cup) of chicken broth
- Some garlic—either half a teaspoon of the jarred stuff or one clove if you’re feeling all chef-y
- Around 1 and a half spoons of regular flour
The flour’s not just for fun, btw! It actually stops that weird curdling thing that happens when you slow-cook dairy products. Plus it makes everything thicker and more luscious!
Now dump in your mushrooms—I use around 16 ounces (which is like 2-3 cups-ish of sliced ones) and gently stir everything around til it looks… well, not pretty exactly, but you get the idea.
Step 3: Throw It All Together (The Easy Part!!!)
Lay your chicken pieces on the bottom of your crockpot. I use a 6-quart one but whatever size you have is fine probably.
Now pour alllllll that creamy, mushroomy mixture right on top. Try to cover all the chicken bits so everything gets that amazing flavor.
Slap the lid on that baby and WALK AWAY. Seriously. Go live your life! Take a nap! Binge a show! Whatever!
Step 4: Wait While Magic Happens
Let your crockpot do its thing for around 6 hours on LOW or 4 hours on HIGH if you’re in more of a hurry.
Oh! Pro tip: if you’ve butterflied your chicken (that’s just a fancy way of saying you cut it in half so it’s thinner), it’ll cook faster—like maybe only 2-3 hours on HIGH setting.
Just make ABSOLUTELY SURE the chicken gets to 165°F inside when you check it with a thermometer. Food poisoning is sooooo not on my dinner party menu, thanks very much!!! Been there, done that, never again.
Step 5: Last-Minute Tweaks
When everything’s all cooked and smelling amaaaazing, give it a good stir and check out the sauce situation. Too runny? No problemo!
Mix a spoonful of cornstarch with a splash of cold water (has to be COLD water or it gets lumpy!), pour it in, and let everything bubble away for another 10-ish minutes til it thickens up just right.
Wanna be extra? Sprinkle some fresh parsley over the top before serving. It adds a pop of color and makes everyone think you’re all sophisticated and stuff! Works EVERY time when the in-laws come over!!
OMG The Variations You Can Try!!!
So this recipe is amazing as-is, but you know me—I can’t leave well enough alone. Here are some ways to mix things up when you’ve made this recipe for the 27th time and need a change.
Add Some Veggies (Sneak ‘Em In!)
The beauty of this creamy mushroom chicken is that you can throw in extra veggies and nobody will even notice they’re eating something healthy! I’ve successfully snuck in:
- Frozen peas (add in the last 30 minutes)
- Diced carrots (add at the beginning)
- Bell peppers (add halfway through)
- Spinach (stir in right at the end until wilted)
- Broccoli florets (add in the last hour)
My personal fave combo is mushrooms + peas + carrots. The colors make it look all fancy and stuff.
Switch Up Your Seasonings
Wanna take this dish around the world? Try these flavor variations:
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- Italian: Add dried oregano, basil, and a bay leaf
- French-inspired: Add herbs de Provence and a splash of white wine
- Spicy: Add red pepper flakes or a diced jalapeño
- Smoky: Add smoked paprika and a dash of liquid smoke
Sometimes I just grab whatever herbs are starting to wilt in my fridge and throw those in. Waste not, want not!
Make It Dairy-Free (Yes It’s Possible!)
For my dairy-free friends, you can totally make this work:
- Use coconut milk instead of sour cream
- Look for dairy-free cream of mushroom soup (they make it now!)
- Add a splash of lemon juice for that tangy flavor you’d normally get from sour cream
It’s not EXACTLY the same, but it’s still pretty darn good.
What to Serve With Your Crockpot Masterpiece
This crockpot cream of mushroom chicken is super versatile when it comes to sides. Here are my go-to options:
Carbs (Because Life’s Too Short)
- Rice – any kind works, but I love jasmine or basmati
- Egg noodles – the sauce clings to them PERFECTLY
- Mashed potatoes – for the ultimate comfort food experience
- Crusty bread – for sopping up that amazing sauce
Veggie Sides for Balance (Or Whatever)
- Simple green salad – with a light vinaigrette to cut through the richness
- Steamed broccoli or green beans – they look pretty next to all that creamy beige
- Roasted asparagus – when I’m feeling fancy
- Glazed carrots – for a touch of sweetness
Storing Leftovers (If There Are Any!)
This is one of those magical dishes that actually tastes BETTER the next day. The flavors have time to mingle and get friendly with each other overnight.
Fridge Storage
Store your leftover crockpot cream of mushroom chicken in an airtight container in the refrigerator for up to 3-4 days.
Pro tip: if you store it with rice or pasta, they’ll absorb some of the sauce overnight and get even MORE flavorful!
Freezer Information
This dish freezes surprisingly well! Portion it into freezer-safe containers or bags and it’ll keep for 2-3 months.
Just make sure to label it—nobody wants to play the “what’s this mystery container?” game three months from now. Not that I’ve ever done that… ahem.
Reheating Without Destroying It
The key to reheating this dish is GENTLE HEAT and maybe a splash of liquid to loosen things up.
- Microwave: Use 50% power and stir every 30 seconds
- Stovetop: Low heat with a splash of chicken broth to thin the sauce
- Oven: Cover with foil and warm at 325°F until heated through
Presentation Ideas (For When You Want to Pretend You’re Fancy)
Listen, this isn’t the prettiest dish in the world. It’s kinda beige and creamy and not exactly Instagram-worthy without some help. BUT with a few tricks, you can make it look as good as it tastes!
- Serve it in a shallow bowl over rice or noodles
- Sprinkle fresh herbs on top (parsley, chives, thyme)
- Add a pop of color with a side of bright veggies
- Drizzle a tiny bit of good olive oil over the top for shine
- Use a nice plate (you know, the ones you save for “special occasions”)
More Recipes You’ll Love
If you enjoyed this crockpot cream of mushroom chicken (and I KNOW you will), you might also like these other cozy comfort foods from SpeedyTasty:
- Sweet Hawaiian Crockpot Chicken – Another dump-and-go crockpot wonder with sweet and savory flavors that’ll make your taste buds dance!
- Cream of Mushroom Chicken Crockpot – A slightly different take on today’s recipe with some unique twists you won’t want to miss.
- Crockpot Chicken Spaghetti – When you’re craving Italian but still want that hands-off cooking approach. This one’s a family favorite at my house!
- Crockpot Frozen Chicken – Because sometimes (ok, OFTEN) we forget to thaw the chicken. This guide will save dinner when you’re in a pinch!
The Recipe Card (For You Recipe-Card-Jumpers… I See You!)
Equipment
- A crockpot/slow cooker
- Measuring cups and spoons (or just eyeball it like I usually do)
- A bowl for mixing stuff
- Something to stir with
Ingredients
- 1 ½ pounds boneless skinless chicken breasts roughly 3 biggish ones
- A pinch of salt ¼ teaspoon if you’re measuring
- A good sprinkle of black pepper ½ teaspoon-ish
- ½ teaspoon paprika the regular kind, not the smoked stuff unless you want that flavor
- ½ teaspoon onion powder not onion salt!
- 1 cup sour cream full fat works best but light is fine too
- 1 can condensed cream of mushroom soup 10.5 oz
- A splash of chicken broth around ¼ cup
- ½ teaspoon jarred minced garlic OR 1 fresh garlic clove minced up tiny
- 1.5 Tablespoons all-purpose flour the regular stuff, nothing fancy
- 16 ounces fresh sliced mushrooms about 2-3 cups depending on how they’re sliced
- Some fresh parsley chopped up (totally optional but makes it look pretty)
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Instructions
- Trim any weird bits off your chicken. Sprinkle both sides with the salt, pepper, paprika, and onion powder. Toss them into your 6-quart slow cooker.
- In a mixing bowl, whisk together the sour cream, that can of mushroom soup, chicken broth, garlic, and flour until it’s all mixed up nicely. Then gently fold in all those sliced mushrooms.
- Dump the entire mushroomy mixture right over your chicken pieces. Put the lid on and set it to cook on HIGH for 4 hours or LOW for 6 hours if you’re gone all day.
- When it’s done, sprinkle with that fresh parsley if you’re feeling fancy, then serve it up hot!
Notes
- If you’re in a hurry, butterfly those chicken breasts (cut ’em in half horizontally) and they’ll cook faster!
- This keeps pretty well! Store any leftovers in the fridge for up to 3-4 days.
- If your sauce looks too watery, mix 1 tablespoon cornstarch with 1-2 tablespoons cold water and stir it in. Cook for another 10 mins and it’ll thicken right up!
- This tastes AMAZING over rice, egg noodles, mashed potatoes, or even cauliflower rice if you’re doing that low-carb thing.
Nutrition
Common Questions About Crockpot Cream of Mushroom Chicken
How do you cook chicken in mushroom sauce in a slow cooker?
Place seasoned chicken in crockpot bottom, then pour a mixture of cream of mushroom soup, sour cream, broth & seasonings over top. Cook on LOW 6hrs/HIGH 4hrs until chicken reaches 165°F. The slow cooking lets chicken absorb allll that mushroomy goodness while getting super tender. Sooooo easy!
Can you put condensed soup in a slow cooker?
Absolutely! Condensed soups work PERFECTLY in slow cookers because their thick consistency holds up during loooong cooking times without separating. Just mix with other liquid ingredients first before adding to ensure even flavor distribution throughout your dish!
Is it safe to add dairy to slow cooker recipes?
Dairy can sometimes curdle in slow cookers. Prevent this by either: 1) adding 1-2 tbsp flour to stabilize everything (like in this recipe!), or 2) stirring in cream/sour cream during just the last 30 mins of cooking. The flour method means you can dump everything in at once—way easier!
Can raw chicken be cooked safely in a crockpot?
YES! Slow cookers are designed to safely cook raw meat. The steady low heat gradually brings chicken to food-safe temperatures (165°F) and keeps it there long enough to kill harmful bacteria. Always check with a meat thermometer before serving because food poisoning is NOT on my menu plan!!!
What can I substitute for cream of mushroom soup?
If you’re out of cream of mushroom soup, use cream of chicken soup instead. Or make your own by melting 2tbsp butter, whisking in 2tbsp flour, then slowly adding 1cup milk + 1cup broth until thickened. Season with salt, pepper & garlic powder. Takes 5 mins and tastes even better than canned stuff!
How do I thicken a runny sauce in my crockpot?
Mix 1tbsp cornstarch with 2tbsp COLD water (must be cold or it gets lumpy!). Stir into crockpot, cover again, cook 10-15 more mins on HIGH. Like magic, sauce thickens right up! If still too thin, you can do another half batch of cornstarch mix, but usually one does the trick!
Can I use frozen chicken in this recipe?
You can, but it’s not ideal. Frozen chicken takes longer to reach safe temps, affecting how the sauce develops. If you must use frozen, add at least 2 extra hours to cooking time, ensure it reaches 165°F, and be prepared to thicken the sauce since frozen chicken releases extra liquid as it thaws.
How do you prevent sour cream from curdling in a slow cooker?
The flour in this recipe helps prevent curdling by stabilizing the dairy. For extra insurance, bring sour cream to room temperature before adding, or stir it in during just the last 30 minutes of cooking if you’re really worried about separation. Room temp dairy is much less likely to curdle!
OKAY SO THAT’S IT! My not-so-secret recipe for the easiest, creamiest, most delicious crockpot meal ever. Let me know if you try it and what variations you come up with! I’m always looking for new ideas to make dinner even easier (because who isn’t??).
Until next time, happy crockpotting!
~Lisa