Crockpot Cream of Mushroom Chicken

4.63 from 141 votes

Crockpot Cream of Mushroom Chicken

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

Prep Time 10

Cook Time 6

Total Time 6 10

Servings people

Author Melissa Williams

Equipment

Slow Cooker

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
½ tsp minced garlic or 1 clove fresh minced garlic
1.5 Tablespoons all purpose flour
16 ounces sliced mushrooms 2-3 cups
(optional garnish) fresh minced parsley

Instructions

Trim chicken and season with salt, pepper, paprika, and onion powder and arrange in a 6 quart slow cooker.
1 ½ pounds boneless skinless chicken breasts , ¼ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon onion powder
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.
1 cup sour cream, 10.5 ounces condensed cream of mushroom soup, ¼ cup chicken broth, ½ tsp minced garlic, 1.5 Tablespoons all purpose flour, 16 ounces 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.
(optional garnish) fresh minced parsley

Notes

Use boneless, skinless chicken breasts. If you're short on time, butterfly them to cook in 2-3 hours on HIGH (ensure they reach 165°F).
Slicing the chicken breasts in half (butterflying) will allow them to cook faster.
Fresh, sliced mushrooms work best for convenience (pre-sliced and pre-washed are great). Canned mushrooms are also fine if that’s what you have.
To thicken the mushroom gravy, whisk 1 tablespoon of cornstarch with 1-2 tablespoons of water, then stir it into the slow cooker. Cover and cook on LOW for 10 minutes until thickened.
Sour cream can curdle in the slow cooker. To prevent this, mix flour into the sauce or add the sour cream just before serving. Warm it with a bit of broth and stir it back into the pot.
Store leftovers covered in the fridge for up to 3 days.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition