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Crockpot Cream of Mushroom Chicken

Super Creamy Crockpot Mushroom Chicken

Crockpot Cream of Mushroom Chicken: tender chicken breast slow-cooked in a rich, creamy mushroom sauce for an effortless weeknight dinner ready in 4-6 hours with minimal prep.
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Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 4 people
Calories: 379kcal
Author: Lisa Hartwell | SpeedyTasty

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

Serving: 1serving | Calories: 379kcal | Carbohydrates: 10g | Protein: 44g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 975mg | Potassium: 1190mg | Fiber: 1g | Sugar: 4g | Vitamin A: 530IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 2mg
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