Crock Pot Chicken With Cream Of Mushroom


Crock Pot Chicken With Cream Of Mushroom This recipe is a quick and easy one. Quick prep time and is great for a family dinner. The sauce is what makes this dish terrific. I really enjoy the flavor that mushrooms give to this recipe…the cream just sets it off. There is a taste of earthy, woodsy mushroom with a hint of sweetness like you get from the Bell pepper. So if you’re looking for a yummy crock pot recipe, here’s what you will need.

Easy Crockpot Chicken with Cream of Mushroom Soup

Crockpot Mushroom Chicken – this easy slow cooker chicken recipe is a quick and delicious way to get dinner on the table. Just dump a few ingredients into the crockpot and forget it until dinner!

At only 2 WW Freestyle points per serving, this is the perfect easy weeknight meal.

Related Post: Chicken With Mushrooms Sauce Recipe

Crockpot Mushroom Chicken - this easy slow cooker chicken recipe is a quick and delicious way to get dinner on the table. Just dump a few ingredients into the crockpot and forget it until dinner!

Easy Chicken in the Crockpot

A while back I was trying to think of something to make for dinner with the frozen chicken breasts on my counter. I always forget to take the chicken out to defrost early enough! It was about 2:00 so I knew I had time to throw them in the crockpot but I didn’t want to just throw some salsa on them like normal. Instead of defaulting to my normal crockpot chicken, I decided to shop my pantry to see what I could improvise.

I found a can of condensed mushroom soup and remembered a pork chop and rice dish my mom use to make that I loved. If a chicken can cook in the crockpot with salsa, I figured it could cook with a can of mushroom soup, right? And it CAN and it’s SO GOOD.

The first time I made this Crockpot Mushroom Chicken recipe, I just added the soup and a can of water to the crockpot with the frozen chicken and cooked it for about 4 hours on high, then shredded it and served it over rice. It was delicious. Mel couldn’t stop eating it and commenting on how good it was. It really reminded me of my mom’s pork chops and mushroom rice recipe (which someday I’ll have to share).

I knew immediately this was going to become a blog recipe, so I made a few tweaks and it became even better. This is one of those meals I dream about because the flavors are so good. I know you’re going to love it as much as we do.

Now, I know that cooking frozen chicken breasts in the crockpot is a controversial topic. I do it all the time and I’m still alive, but for safety’s sake, the recipe is written for thawed chicken. If you’re lazy or forgetful like me, you can cook it from frozen at your own risk.

Tips for the perfect Crockpot Mushroom Chicken:

  1. Again, for safety’s sake, I am recommending thawed chicken breasts, but you can start with frozen.
  2. Timing for crockpot cooking can be wonky. These cook (from thawed) in under 4 hours on high. Just keep an eye on them.
  3. If you worry about overcooking chicken in the slow cooker, use bone-in breasts but it will take longer to cook.
  4. This is delicious and served over rice or pasta. Mel loved the sauce/gravy that goes along with it. It was delicious

Related Post: chicken with cream of mushroom soup

Crockpot Cream of Mushroom Chicken Recipe

Crockpot Mushroom Chicken – this easy slow cooker chicken recipe is a quick and delicious way to get dinner on the table. Just dump a few ingredients into the crockpot and forget it until dinner!

PREP TIME10 minutes

COOK TIME3 hours

TOTAL TIME3 hours 10 minutes

YIELD4 servings



  • 1 can 10.5 ounces cream of mushroom soup
  • 10.5 ounces 1 can full Chicken Stock or water
  • 1 teaspoon salt1
  • ¼ teaspoon pepper
  • ½ teaspoon dried thyme
  • 1 ½ pounds boneless skinless chicken breasts thawed2
  • 8 ounces sliced mushrooms
  • 1 tablespoon cornstarch
  • 2 tablespoons water


  • Spray a 5-7 quart slow cooker with nonstick cooking spray.
  • Add soup to the crockpot insert, then fill the soup can with chicken stock or water and add it to the crockpot. Add the spices, then stir to combine. Place the chicken in the soup mixture and top with mushrooms.
  • Cover and cook on high for 2-3 hours or low for 4-6 hours, or just until chicken is cooked through.
  • Remove chicken from the crockpot and let sit for a few minutes. While you’re waiting for the chicken to rest, stir together cornstarch and water and stir it into the crockpot mixture. Cover.
  • Shred the chicken and return it to the sauce in the crockpot. Set to warm until ready to eat or eat immediately.
  • Serving suggestions: rice and vegetables.

Related Post: recipe for baked chicken with cream of mushroom soup

Crockpot Cream of Mushroom Chicken

This easy Crockpot Cream of Mushroom Chicken is a family favorite and for good reason! The creamy mushroom sauce makes a delicious gravy for buttered noodles, rice pilaf, or mashed potatoes.

This meal is perfect for those extra busy days when you have no time to slave over the stove. Simply get it all together and throw it in the slow cooker in the morning to come home to a finished meal in the evening.

Creamy Mushroom Chicken

Crockpot chicken recipes are my favorite. You just need a few minutes in the morning to prep them and then I love knowing that I’m going to come home to dinner basically done. Some of my favorites are crockpot bourbon chicken, creamy ranch chicken, and king ranch chicken.

This mushroom chicken is a new one to my lineup and I have a secret. I don’t love mushrooms, BUT they make an excellent sauce/gravy here and are easily picked out if you’re also not a fan.


The mushroom sauce is super simple but yields an incredible flavor when cooked with the chicken. Below is a summary of the major ingredients as well as some helpful tips and substitutions. Scroll down for the full recipe card.

CHICKEN – I use thawed boneless, skinless chicken breasts. You can also use boneless thighs or bone-in chicken but it will need a bit longer cook time.

CREAM OF MUSHROOM SOUP – Pick up a can of condensed cream of mushroom soup in the canned soup aisle of the grocery store. I like to use the low-sodium version. If you want to make your own, here is a homemade version.

SEASONINGS – Season the chicken with salt, pepper, paprika, and onion powder.

SOUR CREAM – The sour cream in this recipe helps make the sauce extra creamy. I use full fat but low fat will work as well.

CHICKEN BROTH – Chicken broth adds great flavor to the sauce. Alternatively, you can use white wine, but some have concerns that it doesn’t cook off in the slow cooker so keep that in mind. You can also sub-water if you don’t have broth.

MINCED GARLIC – Garlic adds a ton of flavor to this dish. Use either fresh and mince it or pick up the minced garlic that is packed in oil.

It gets poured over the seasoned chicken and cooks together to form a thick, creamy, delicious sauce.

Related Post: chicken with cream of mushroom soup recipes

overhead shot of ingredients laid out to make mushroom chicken


  • SLOW COOKER – I use a 6-quart slow cooker for this recipe (it’s my go-to for all recipes, actually). I’ve had this model for years and highly recommend it.
  • KITCHEN KNIVES – A quality kitchen knife will make your life easier. Use it for trimming your chicken as well as mincing the garlic.
  • MIXING BOWLS – I have far too many mixing bowls but these are dishwasher-safe, which is always a bonus.


STEP ONE. Season the chicken. Sprinkle both sides of the chicken with salt, pepper, paprika, and onion powder.

STEP TWO. Make the mushroom sauce. In a medium bowl, mix together the sour cream, cream of mushroom soup, chicken broth, and minced garlic. Stir in the sliced mushrooms until evenly distributed.

STEP THREE. Slow cook it. Lay the seasoned chicken into the slow cooker and pour the mushroom sauce over the top. Cover and cook on LOW for 6 hours or HIGH for 4 hours.

STEP FOUR. Serve it. I like to serve the mushroom chicken over buttered egg noodles but it is also great over rice or mashed potatoes.

collage of chicken in a slow cooker with creamy mushroom sauce


Make Ahead: Because this dish only takes minutes to throw together, other than putting it all into the slow cooker, there isn’t much to do ahead of time.

Storing Leftovers: This dish serves 4-6 so if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.

Freezing: You can freeze the prepared mushroom chicken in a freezer bag or freezer-safe container (I like these Souper Cubes) for up to a month. To thaw the frozen portion, you can put it back in the slow cooker for a couple of hours on low to come to temperature, or in a saucepan on the stove.


I like to serve this creamy chicken over egg noodles, rice, or mashed potatoes. I always pair it with a vegetable side like green beans, zucchini, or carrots.


  • Which type of chicken should I use? I use boneless skinless chicken breasts. If you are short on time, you can butterfly the breasts and they will cook in 2-3 hours on HIGH – likely even sooner. Just make sure it reaches a safe temp of 165°.
  • Should I use fresh mushrooms? I use fresh sliced mushrooms. You can find them in the produce section, pre-washed and pre-sliced which makes them really convenient. You can also use canned mushrooms if that’s what you have on hand or prefer.
  • How to thicken mushroom gravy: If the sauce is too thin for your taste, add a little bit of cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch and 1-2 tablespoons of water. Pour this into the crockpot and give it a stir. Cover and continue cooking on low for 10 minutes or until thickened. It should thicken pretty quickly.
  • Does sour cream curdle in the slow cooker? Unfortunately, yes, sour cream doesn’t always play nicely with the slow cooker but the good news is, even though it isn’t pretty, it still tastes great. To prevent curdling, you can add the sour cream in at the end of the cooking time next time – scoop out a bit of the broth, whisk in the sour cream to the broth to warm it up, then pour it all back into the slow cooker and stir. I’m also told you can whisk in a couple of tablespoons of flour to the mixture before cooking to prevent it from happening, but I haven’t tested that yet.

Related Post: crock pot chicken with cream of mushroom soup

Crockpot Cream of Mushroom Chicken

Crockpot Cream of Mushroom Chicken only requires 7 ingredients and is a hearty comfort food that can be served year-round. 

close up of mushroom chicken and rice with a fork on a white plate

Slow-cooker meals are literally the best thing! I mean you just dump everything in and you don’t have to worry about monitoring anything. A few hours later, boom dinner is served and you barely have to do any work! 

I actually created a full round-up of crockpot recipes for lazy cookers. You will not want to miss that because there are a TON of good recipes there so you can save for later. 

crockpot cream of mushroom chicken with rice on a small white plate with fork

Also, you may notice in the photos that I am using an Instant Pot. Just in case you didn’t know, your Instant Pot has a crockpot function. It’s really amazing because technically if you have a small amount of kitchen space you could get rid of your traditional slow cooker. 

I love healthy comfort food which most people tend to separate. It has to either be healthy or comfort food, but can’t be both, and that is definitely not true! Just wait until you try this mushroom chicken. 

ingredients needed for crockpot cream of mushroom chicken


Chicken – I am using boneless skinless chicken breasts

cream of mushroom soup – in the can

chicken stock – try to get low sodium

Onion Soup Mix – this can be found on the aisle with gravy packets, Lipton is a popular brand

mushrooms – choose your favorite variety

Thyme and pepper

Related Post: chicken with red peppers

How to Make Cream of Mushroom Chicken in the Slow Cooker 

Prep your crockpot by spraying the bottom with nonstick cooking spray, or place a slow cooker liner in 

ingredients being added in the slow cooker for mushroom chicken

Pour in the cream of mushroom soup, chicken stock, and onion soup mix. Stir and add the mushrooms and spices. 

Place the chicken in the pot in a single layer and submerge them in the mushroom soup mixture. 

shredded chicken in a glass bowl

Cook for 4 hours on high or on low for 7 to 8 hours. 

Once it has finished cooking, remove the chicken and shred it. Then add it back to the pot. 

cream of mushroom chicken in the slow cooker

Storing and Freezing 

Allow the mushroom chicken to cool completely, then transfer to an airtight container and refrigerate for up to 4 days. 

To freeze, add to a freezer bag for up to 2 months of freshness. When it’s time to reheat allow it to thaw in the fridge overnight (for the next day) or reheat directly from frozen. You can place it back in the crockpot on low or heat over low heat on the stovetop. 

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