Chicken With Cream Of Mushroom Soup Crock Pot – Simple and delicious, this crock pot recipe has it all. The chicken comes out perfectly tender, juicy and falling off the bone. The vegetables have just enough flavor without overpowering the main course. You won’t believe how amazing this easy to make slow cooker meal turns out.
CROCK POT CHICKEN WITH MUSHROOM SOUP
- 4chicken breasts
- 2(15 ounce) cans mushroom soup, undilutted
- 1chopped up onion
- 1clove of chopped garlic
- 1cup of chopped celery
- 1teaspoon pepper
- 2cups rice
- 3cups water
- Place one can of mushroom soup into crock pot, add the chicken breasts, garlic, onion, celery and pepper.
- Add second can of mushroom soup, place on low setting.
- cook all day.
- Steam 2 cups of rice in 3 cups of water.
- Place chicken and sauce on top of rice and serve.
Lazy Crock Pot Chicken With Mushrooms
Cook:6 hrs 2 mins
Total:6 hrs 12 mins
Yield:4 chicken breasts
|Nutrition Facts (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE
Whether you just don’t feel like cooking or you have a busy day ahead of you, this slow cooker chicken is the perfect solution. All you have to do is throw four ingredients together in the crock pot with some basic seasonings and then set it and forget it. The slow cooker does all the work, creating a rich sauce from the cream of mushroom soup and sliced mushrooms, while you go about your daily routine.
Serve the cooked chicken with its sauce over hot white or brown rice, noodles, or mashed potatoes. Add a salad or some steamed green beans, carrots, or spinach on the side for a well-balanced family dinner.
“A fantastically easy meal to put together, this crock pot chicken is also delicious. Adding the flour thickens the sauce perfectly, and the paprika gives the dish a nice flavor. It’s a great main for a family dinner that’s versatile enough for other chicken pieces if you adjust the cook time.
- 4 boneless, skinless chicken breasts
- Kosher salt, to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 1 (10.75-ounce) can cream of mushroom soup
- 1/4 cup all-purpose flour
- 1 (4-ounce) can sliced mushrooms, strained, liquid reserved
- 1 tablespoon finely chopped fresh parsley, for garnish
Steps to Make It
- Gather the ingredients.
- Pat the chicken breasts dry with paper towels.
- Sprinkle them all over with the salt, pepper, and paprika, and then arrange them in the crock pot.
- In a bowl, whisk the cream of mushroom soup with the flour and the reserved liquid from the mushrooms. Stir the mushrooms into the soup mixture.
- Pour the sauce over the chicken.
- Cover the pot and cook on low for about 5 to 6 hours, or until the chicken is cooked and tender. The chicken’s internal temperature should read 165 F on an instant-read thermometer.
- Serve sprinkled with chopped fresh parsley and enjoy.
- Chicken breasts can become dry and tough when slow-cooked for longer than 5 or 6 hours. Some newer crock pots cook at higher temperatures, so check the chicken breasts for tenderness after 5 hours if your slow cooker tends to cook foods quickly. Because chicken breasts are so lean and can dry out easily, it is recommended to cook them on low instead of high.
- If you have to be away for more than 6 hours, consider using boneless chicken thighs, as they are more forgiving than chicken breasts. The chicken thighs contain more fat than breasts, so they maintain their tenderness and juiciness after 8 hours in the slow cooker on low. Chicken thighs don’t yield as much meat as chicken breasts do, so you might need 6 to 8 for a family of 4, depending on the size of the thighs and your family’s appetite.
- Add a chicken bouillon cube to the sauce for extra flavor.
- Replace the cream of mushroom soup with cream of chicken soup or cream of chicken with herbs.
- If you crave smoky flavor, add about 1 cup of diced ham to the dish.
- Sprinkle crumbled cooked bacon over the chicken just before serving.
- For a burst of color, add some pimiento or red bell pepper strips to the chicken during the last hour of cooking, or garnish the chicken with sliced green onion tops.
- To turn this dish into a complete meal, add some frozen peas toward the very end of cooking; the peas only need about 10 minutes or so to heat up.
Can I put frozen chicken in the slow cooker?
For food safety purposes and to ensure the dish cooks evenly, you should always defrost frozen chicken before adding it to the slow cooker. The USDA points out that the amount of time it takes for frozen meat to reach a safe temperature allows for bacterial growth.1 Plan ahead and move the chicken from the freezer to the refrigerator and let it thaw overnight.
CROCK POT CREAMY MUSHROOM CHICKEN WITH POTATOES
Crock Pot Creamy Mushroom Chicken with Potatoes is one of those feel-good comforting meals that the whole family can enjoy! The dairy-free cream sauce is loaded with onion, garlic, and lemon for a dish that is big in flavor!
This seemingly fancy yet realistically simple healthy crock pot dinner recipe checks all of the boxes!
It includes straightforward ingredients that are big in the flavor department, results in fall-off-the-bone tender chicken with perfectly cooked potatoes, and includes a magical creamy sauce that is simply to die for.
Plus, it is gluten-free and dairy-free!
Very similar to the Creamy Crock Pot Pork Chops with Potatoes and Mushrooms I posted recently, this hearty, comforting yet healthy dinner recipe is one to turn to any time you need a cozy meal.
Perfect for meal prepping or for any occasion, fancy or casual, this crock pot creamy mushroom chicken with potatoes is just some downright good eating.
Jam packed with onion, garlic, and lemon, the creamy dairy-free sauce is everything to write home about.
The sauce is what makes it!
Let’s dive into the ingredient list, because I think you’ll be very pleased with how simple this is.
Creamy Crock Pot Mushroom Chicken Ingredients:
Chicken: I go with bone-in skin-on chicken thighs and drumsticks because the end result is so incredibly tender and finger licking great!
If you prefer boneless chicken, you can absolutely make the swap. You can skip the searing step and add the chicken right to the crock pot without browning it if you use boneless breasts or thighs.
Potatoes: Baby gold potatoes are a fun and delicious carb addition to balance out this meal. If your store doesn’t carry baby potatoes, you can easily use regular Yukon gold potatoes and simply chop them into large 2-inch pieces.
Onion, Garlic, and Mushrooms: Sautéed onion, garlic, and mushrooms bring bold, earthy flavors to any meal. These three ingredients work wonders in the flavor department here!
Canned Coconut Milk and Lemon Juice: The liquid in the sauce is a combination of full-fat canned coconut milk and fresh lemon juice. This yields a thick, creamy texture (similar to regular cream), with a little citrusy tang to bring it all together.
If you prefer the flavor to be just creamy without the citrus, replace the lemon juice with chicken broth or more coconut milk.
The flavors from the lemon juice, onion, garlic, mushrooms and chicken combined with the coconut milk make it taste like a regular (dairy-based) cream sauce.
Tapioca Flour: Used for thickening the sauce, tapioca flour works like cornstarch or regular all-purpose flour to create that luscious thickness. You can easily replace it with arrowroot flour or gluten-free all-purpose flour.
Italian Seasoning & Sea Salt: We season the sauce with Italian seasoning to add some herby rustic flavor and sea salt to bring out all of the flavors. Also be sure to use sea salt and black pepper to season the chicken!
Now that we know what’s what, let’s go ahead and make this delicious slow cooker meal!
It can be broken down into three simple steps. As always, I recommend reading the whole recipe before you start cooking, as it will make the whole process much easier.
How to Make Crock Pot Creamy Mushroom Chicken with Potatoes:
Prepare the Sauce:
Heat the avocado oil in a large skillet over medium-high heat and add the onion. Sauté, stirring occasionally, until the onion begins to brown, about 5 minutes.
Stir in the mushrooms and garlic, sprinkle with sea salt, and cover the skillet.
Cook, stirring occasionally, until the mushrooms have softened and are deeply brown, about 5 to 8 minutes.
Stir in the coconut milk, lemon juice, and Italian seasoning and bring to a full boil. Stir in the tapioca flour (or gluten-free flour) and continue cooking, stirring regularly, until the sauce is thick, about 5 minutes.
Sear the Chicken:
While the sauce is cooking, sear the chicken pieces on two sides. To do so, add avocado oil to a large cast iron or stainless steel skillet and heat over high heat. Once the skillet is very hot (350 degrees or hotter), add the chicken, skin-side down.
Cook for 3 to 5 minutes, or until the skin is nice and golden brown. Flip to the other side and cook for another 2 to 3 minutes (no need to cook the chicken through just yet).
You’ll likely need to do this in 2 to 3 batches, depending on the size of your skillet and the amount of chicken you use. Simply transfer chicken to a plate to make room for more chicken between batches.
Add the potatoes to the slow cooker, followed by the browned chicken and the sauce.
Give everything a little stir then secure the lid on the crock pot. Slow cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, or until the chicken is tender and cooked through.
Serve chicken and potatoes with plenty of sauce, and enjoy!
And that’s it! If you’re looking for side dishes to serve this crock pot chicken recipe, I recommend my Lemon Garlic Rosemary Rice! It has lovely flavor and it helps soak up that delicious sauce for a real treat!
I also recommend my Balsamic Roasted Vegetables or my Strawberry Spinach Salad with Poppy Seed Dressing to go along with the chicken.
Crock Pot Creamy Mushroom Chicken with Potatoes
yield: 8 SERVINGS
prep time: 15 MINUTES
cook time: 4 HOURS
total time: 4 HOURS 15 MINUTES
Creamy Mushroom Chicken with potatoes made easy in the slow cooker! A well-balanced comforting meal that the whole family can enjoy!PRINTSAVE
Crock Pot Chicken:
- 2 Tbsp avocado oil
- 4 to 5 lbs bone-in chicken pieces
- 1 lb Yukon gold potatoes, chopped into 2-inch chunks*
For the creamy sauce:
- 1 Tbsp avocado oil
- 1 large yellow onion, diced
- 8 ounces baby bella mushrooms, chopped
- 5 cloves garlic, minced
- 1 (15-ounce) can full-fat coconut milk
- ½ cup fresh lemon juice (about 2 lemons)**
- 2 Tbsp tapioca flour or gluten-free all-purpose flour
- 1 Tbsp Italian seasoning
- ½ tsp sea salt, to taste
Prepare the Sauce:
- Heat the avocado oil in a large skillet over medium-high heat and add the onion. Sauté, stirring occasionally, until the onion begins to brown, about 5 minutes. Stir in the mushrooms and garlic, sprinkle with sea salt, and cover the skillet. Cook, stirring occasionally, until the mushrooms have softened and are deeply brown, about 5 to 8 minutes. Stir in the coconut milk, lemon juice, and Italian seasoning and bring to a full boil. Stir in the tapioca flour (or gluten-free flour) and continue cooking, stirring regularly, until the sauce is thick, about 5 minutes.
Sear the Chicken:
- While the sauce is cooking, sear the chicken pieces on two sides. To do so, add avocado oil to a large cast iron or stainless steel skillet and heat over high heat. Once the skillet is very hot (350 degrees or hotter), add the chicken, skin-side down. Cook for 3 to 5 minutes, or until the skin is nice and golden brown. Flip to the other side and cook for another 2 to 3 minutes (no need to cook the chicken through just yet). You’ll likely need to do this in 2 to 3 batches, depending on the size of your skillet and the amount of chicken you use. Simply transfer chicken to a plate to make room for more chicken between batches.
- Add the potatoes to the slow cooker, followed by the browned chicken and the sauce. Give everything a little stir then secure the lid on the crock pot. Slow cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, or until the chicken is tender and cooked through.
- Serve chicken and potatoes with plenty of sauce, and enjoy!
*If using baby gold potatoes, there is no need to chop the potatoes ahead of time.
**Replace the lemon juice with chicken broth or more coconut milk if you want to skip the citrus flavor.