Crockpot Cream of Mushroom Chicken is made with chicken breasts smothered in a rich and creamy mushroom cream cheese sauce. It is total comfort food!

Never underestimate the power of a crockpot and a can of cream of something soup. If you give me those two things, all I need is a protein and I'm well on my way to knocking out a super easy dinner recipe!

Using cream of mushroom soup is one of my favorite shortcuts when making yummy sauces in my slow cooker. You can mix in different things to make it less soup-y and totally delicious.

For this creamy mushroom chicken recipe, I mixed in a whole block of cream cheese for that lush factor, some tangy sour cream to balance the richness, and some beef broth to thin it all out. The beef broth adds a nice bold, salty flavor that I love.

Some dried minced onion and some pepper are all you need for seasonings! I like the texture of the dried minced onion, but you could always use fresh onion if you'd like.

Either way, I know you're going to love this mushroom chicken! It's sure to become a family favorite. Serve with your favorite veggie. I love these brown sugar brussels sprouts!

HOW TO MAKE CROCKPOT CHICKEN WITH CREAM OF MUSHROOM SOUP

A recipe that starts with a can of cream of mushroom soup is the start of a classic comfort food meal! First, chicken breasts are arranged in the bottom of your slow cooker. The chicken is topped with sliced baby portabella mushrooms, then a creamy sauce made from cream of mushrooms soup, cream cheese, chicken or beef broth, dried minced onions, sour cream, and pepper. The chicken is slow-cooked on low for five hours. See below for detailed recipe instructions.

WHAT KIND OF MUSHROOMS TO USE

Baby portobello mushrooms are a great choice for this mushroom chicken recipe. They are a little more mature than white button mushrooms (button mushrooms are the same mushroom, just younger), which gives them a more robust mushroom taste. If you can't find baby portobellos though, you can totally use white button mushrooms.

WHAT TO SERVE WITH CROCKPOT MUSHROOM CHICKEN

Mushroom chicken is fabulous with mix-ins like peas or spinach and great served with side dishes like pasta, rice, or mashed potatoes. I like to serve a garden salad on the side to make a complete meal.

HOW LONG DOES MUSHROOM CHICKEN LAST IN THE FRIDGE?

Store mushroom chicken covered in the refrigerator. Leftovers should be eaten within 3-4 days.

MORE CROCKPOT CHICKEN RECIPES

Looking for more chicken dinners that can be prepared in your slow cooker? Look no further! Here are a few of the most popular crockpot chicken recipes from the archives:

• Slow Cooker Salsa Ranch Chicken Tacos
• Crock Pot Shredded Barbecue Chicken
• Slow Cooker Buffalo Chicken Sandwiches
• Easy Crock Pot Chicken Chili

If you try this recipe, I'd love to know what you think in the comments below. Enjoy!

4 servings

Crockpot Cream of Mushroom Chicken

Crockpot Cream of Mushroom Chicken is made with chicken breasts smothered in a rich and creamy mushroom cream cheese sauce. It is total comfort food!

  prep time: 10 MINcook time: 5 HOURStotal time: 5 HOURS, 10 MIN 

INGREDIENTS

4 chicken breasts
1 (10.5 ounce) can Cream of Mushroom Soup with Roasted Garlic
8 ounces baby portabella mushrooms, sliced
8 ounces cream cheese, softened
1/2 cup chicken or beef broth
1/4 cup sour cream or plain greek yogurt
1 tablespoon dried minced onion
1/2 teaspoon fresh ground black pepper
fresh minced parsley, optional

INSTRUCTIONS

1. Place the chicken breasts in the bottom of your slow cooker. Top the chicken breasts with the sliced mushrooms.

2. In a medium bowl, combine the mushroom soup, cream cheese, broth, sour cream, and pepper. Spread this mixture over the top of the chicken and mushrooms.

3. Cover and cook on low for 4-5 hours. Garnish with fresh parsley, if desired.

NOTES

Author: Becky

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