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This easy Mushroom Chicken is a family favorite meal that’s cooked low and slow in your slow cooker. The chicken and creamy mushroom sauce is perfect to serve over noodles, rice, or potatoes.
Serve this mushroom chicken with buttered noodles, rice pilaf, or make ahead mashed potatoes.
Why I Love This Meal
- Set it and forget it – If you have a long day ahead of you, throw these few ingredients in the slow cooker in the morning and end your day with a comforting meal that takes very little work.
- Very little prep – This easy Slow Cooker Mushroom Chicken only takes a few minutes to prep and you can let it cook low and slow all day.
- That creamy sauce – The ultra-creamy sauce is made from condensed cream of mushroom soup, sour cream, and mushrooms. It is so rich and satisfying you’re going to want to drink it up!
Ingredients
The mushroom sauce is super simple but yields an incredible flavor when cooked with the chicken. It’s just condensed cream of mushroom soup, sour cream, chicken broth, and minced garlic that is poured over the seasoned chicken and cooks together to form a thick, creamy, delicious sauce.
- Chicken Breasts – 2 pounds or about 3 large chicken breasts is all you need. Both should be boneless and skinless.
- Seasoning – Onion powder, paprika, salt, and black pepper. I use this simple seasoning on just about everything.
- Sour Cream – A full-fat sour cream will give you the best flavor and make your gravy extra creamy. You can also use low-fat if you prefer.
- Condensed Cream of Mushroom Soup – Find this in the soup aisle of the grocery store. Do not add any milk or water to the cream soup.
- Chicken Broth – I always opt for a low-sodium variety because I prefer to control the salt content myself.
- Minced Garlic – Fresh or jarred works great.
- Mushrooms – Easy to find in the produce section. I usually buy pre-sliced to keep it easy. Make sure to wash them first to remove any dirt.
How To Make Slow Cooker Mushroom Chicken
See the recipe card below for full, detailed instructions
- Season the chicken. Sprinkle both sides of the chicken with salt, pepper, paprika, and onion powder.
- Make the mushroom sauce. In a medium bowl, mix together the cream of mushroom soup, chicken broth, and minced garlic. Stir in the sliced mushrooms until evenly distributed.
- 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. Mix the sour cream into the sauce until it is combined.
- Serve it. I like to serve the mushroom chicken over egg noodles but it is also great over rice or mashed potatoes.
How To Thicken Mushroom Gravy
If the mushroom 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.
Make Ahead, Storage, and Freezer Tips
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 mushroom chicken 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.
Freezing: You can freeze prepared mushroom chicken in a freezer bag or freezer safe container for up to a month. To thaw the frozen portion, you can put it back in the slow cooker for a couple hours on low to come to temperature.
FAQs
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.
I use fresh sliced mushrooms. You can find them in the produce section, pre-washed and pre-sliced which make them really convenient. You can also use canned mushrooms if that’s what you have on hand or prefer.
I like to serve this mushroom chicken over egg noodles, rice, or mashed potatoes. It’s also really tasty over German Spaetzle. I always pair it with a vegetable side like green beans, broccoli, or carrots.
Helpful Tips
- For evenly cooked chicken, it’s important to ensure the chicken breasts are roughly the same size and thickness. Gently pound them if needed.
- I highly recommend using fresh mushrooms. While you can use canned mushrooms, they won’t taste the same.
- Do not overcook the chicken – Chicken breasts are notorious for being easy to overcook. Do not cook longer than suggested.
More Slow Cooker Recipes
- Crockpot Honey Bourbon Chicken
- Slow Cooker Shredded Beef Tacos
- Crockpot Spaghetti
- Slow Cooker Mississippi Pot Roast
- Crockpot Chicken Breast
- Slow Cooker Crack Chicken Sandwiches
- Slow Cooker Shepherd’s Pie
Slow Cooker Mushroom Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (about 3 medium-large breasts)
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 1 cup sour cream
- 10.5 ounces condensed cream of mushroom soup
- ¼ cup chicken broth
- 1 teaspoon minced garlic or 1 clove fresh minced garlic
- 16 ounces sliced mushrooms 2-3 cups
- (optional garnish) fresh minced parsley
Instructions
- Season chicken with salt, pepper, paprika, and onion powder and arrange in the slow cooker.
- In a medium bowl, stir condensed cream of mushroom soup, chicken broth, and minced garlic and mix until fully combined. Stir in the fresh sliced mushrooms.
- Pour the mushroom sauce over the chicken. Cover and cook for 4 hours on HIGH or 6 hours on LOW.
- Add the sour cream at the end of the cooking time by scooping out a little of the broth, whisking in the sour cream to warm it up, then pour it all back in to the slow cooker.
- Garnish with fresh minced parsley (optional) before serving.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This was very good. 3 chicken breasts were easy to shred but not overdone after 6 hours on low. I found it quite bland, but then realized I had used a “healthier” mushroom soup that had half the sodium of the regular kind. The recipe makes plenty of sauce and I served ours over mashed cauliflower. Thank you!
You are so welcome Joan! Awesome feedback, thanks for stopping by to share.
could you use pork chops instead of chicken? If so, do you anything different?
That would be a completely different recipe.
Can I use thighs for this recipe
Yes you can use chicken thighs.
I’ve made this a couple of times. My family really enjoys it. Very basic recipe, and easy to make additions to. I use Chicken thighs, personal preference because they’re a lot more moist. Today I added two 6.5 oz cans of white mushrooms, I didn’t have fresh, dried chives, lemon pepper, Johnny’s garlic seasoning, seasoned salt, black pepper, onion powder, garlic powder as well as paprika and minced garlic. In the past we’ve had it with Basmati Rice, but today I followed the suggestion of buttered egg noodles and that’s our favorite now. This is a regular in my recipe repertoire. Delicious!
Thank you so much Heidi for the awesome feedback.
What size slow cooker are you using please?
I have a 6-quart slow cooker. That’s the size you’ll find works for most recipes.
Love this recipe! Chicken thighs work great and I modify it easily for keto by replacing the cream of mushroom soup with heavy cream and using a mixture of chicken and beef broth. I tried it with just heavy cream and chicken broth, but it didn’t have as much flavor. Adding in the beef broth, though, gave it the flavor boost I would expect the cream of mushroom soup adds. It was so easy to make, it’s one of my go to meal preps now!
Awesome feedback Sybil! Thanks for taking the time to share your experience.
What will happen if I use frozen chicken breasts? How long should I cook for.?
I don’t recommend using frozen chicken.
I use frozen chicken thighs. I cooked mine on low for about 7 hours, but it was finished cooking around 5-6 hours. I prefer to chop my chicken once it’s cooked, rather than shredding it.
Delicious and easy!!!
Thank you Kay!
Unfortunately my dinner is ruined I used thicker chicken breast checked temp of chicken after cooking for 3 hours and the chicken was already overcooked.
Unfortunately slow cookers can vastly vary so if yours runs hot that could definitely make a difference.
This was really good. Made it for myself and my husband. It was enough for two meals.
The chicken just fell apart. It was so good!! Served over rice, will serve over noodles next. Thank you for a great recipe!
You are so welcome Janet! Awesome feedback, thanks for stopping by.
I’ve made this before but I add the sour cream at the very end because sour cream curdles when cooked over high heat. You can see evidence of the curdling pieces in the gravy in the picture.
Making this for dinner tonite! It already smells fabulous!
Nice! Let us know in the comments how it turned out. Thanks for stopping by Chelle.
Made this using thighs, swapped 1/4 cup white wine for the stock. AHH-MAZING!!!!! This dish will definitely go into our rotation!! Thanx for another Dinner Winner!