Slow Cooker Mushroom Chicken has chicken in a creamy mushroom gravy cooked in the crockpot and ready to serve over rice, noodles or potatoes.

Crockpot Cream of Mushroom Chicken

½ pounds boneless skinless chicken breasts ((about 3 medium-large breasts))

salt

black pepper

paprika

onion powder

sour cream

condensed cream of mushroom soup

chicken broth

garlic

flour

mushrooms (2-3 cups)

parsley

Trim chicken and season with salt, pepper, paprika, and onion powder and arrange in a 6 quart slow cooker.

In a medium bowl, whisk together the sour cream, condensed cream of mushroom soup, chicken broth, minced garlic, and flour and 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.

Garnish with fresh minced parsley (optional) before serving.

Absolutely delicious! I made this back to back in consecutive weeks and am ready to make it again. The first time I only had mushroom soup with roasted garlic and that worked well. The second time, used the regular cream of mushroom soup and that was also delicious. I only had sliced mushrooms in a jar and, as you suggested, that was a good substitute. I served it over angel hair pasta. Yum!

This was ridiculously easy and SO GOOD! I served it with egg noodles and a side salad. We love mushrooms, so I did add a little extra. This one will be on repeat at my house.

Absolutely delicious! It’s a lot of mushrooms though, so depending on your preference for mushrooms, you may not want to add as many as the recipe calls for. I served ours over egg noodles. My son liked the chicken but wasn’t a fan of all the mushrooms.

Made it!!  My grandson took some to work for his lunch.  He text me and said  
“What u put in that chicken and mushroom it was so good”. 
Only thing I did different was to add more chicken broth. We loved it, thank you for the recipe. 
Lana

I love this recipe! It’s such an easy “set it and forget it” comfort meal! My family loves it, as well! I serve it over broad egg noodles with a side of steamed green beans. I will say, the first time I made it, I had the experience you addressed where the sour cream curdled. Like you said, the curdled sour cream looks bad, but still tastes good. It’s not pretty, though. this last go round I tried one of the tricks you mentioned. I put a tablespoon of flour into the sour cream and mixed it thoroughly before I added it. I added it right at the beginning. I mixed it right into the mushroom soup, broth, etc. . Guess what? It did not curdle! thanks for sharing this recipe! It’s a keeper in my house!

I agree with you Jodi. The recipe is good, it really is, it just doesn’t look appetizing is all. I added two tablespoons of flour to the mix and it gave the sauce some thickness and texture. Maybe next time you try this recipe, add two tablespoons of flour and that will make a difference in the way that it looks and tastes.

crockpot cream of mushroom chicken

Prep Time: 10 minutes

Cook Time: 360 minutes

Total: 370 minutes

Servings: 4

Ingredients

Instructions

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