Slow cooker chicken breast with cream of mushroom soup

A tasty and easy-to-make recipe that you prepare in your crock pot. Serve over your choice of egg noodles or rice.

Total Time:

8 hrs 10 mins

Jump to Nutrition Facts

Ingredients

• 6 skinless, boneless chicken breast halves

• 1 (10.75 ounce) can condensed cream of chicken soup

• 1 (10.75 ounce) can condensed cream of mushroom soup

• ½ cup cooking sherry

• 1 teaspoon minced garlic

• 1 teaspoon celery flakes

• ½ teaspoon paprika

• ½ cup grated Parmesan cheese

• 1 (8 ounce) can mushroom pieces, drained

Directions

1. Place the chicken breasts into a slow cooker. Whisk the cream of chicken soup, cream of mushroom soup, sherry, garlic, celery flakes, and paprika in a mixing bowl. Stir in the Parmesan cheese and mushroom pieces; pour over the chicken.

2. Cook on Low for 8 hours until the chicken is tender, and the sauce has reduced slightly.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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

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. 

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 

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

How to Make Cream of Mushroom Chicken in the Slow Cooker 

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

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. 

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. 

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. 

Ways to Serve Cream of Mushroom Chicken

• With a side of veggies
• Over your favorite rice 
• On mashed potatoes or cauliflower 
• With cauliflower rice for a lower carb option
• Add a dinner salad to round out the meal
• Over egg noodles or your favorite pasta

Expert Tips & FAQs 

Can I use chicken thighs instead? 

Yes! I just recommend using boneless, skinless thighs if you choose to go that route.

How to thicken mushroom gravy: If you want a thicker gravy make a cornstarch slurry by mixing a tablespoon of cornstarch with a tablespoon of cold water. Pour the slurry in and continue to cook a little longer until the gravy has thickened. 

Are canned mushrooms okay to use?

You can use canned mushrooms, just drain them before adding them to the crockpot.

An easy way to shred chicken is by using your hand mixer.

More Easy Healthy Crockpot Recipes: 

• The Best Crockpot Soup Recipes (healthy & easy)
• 22 Healthy Crock Pot Chili Recipes
• Crockpot Fiesta Chicken
• Slow Cooker Honey Mustard Chicken
• Crockpot Salmon

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

Course Main Course

Cuisine American

• 2 lbs boneless skinless chicken breasts
• 10.5 ounces 1 can low sodium condensed cream of mushroom
• 10.5 oz low sodium chicken stock
• 1 pack Onion Soup Mix
• 16 ounces sliced mushrooms if using canned be sure to drain them
• ½ tsp dried thyme
• 1 teaspoon pepper

• Spray slow cooker with non-stick cooking spray, or use a slow cooker liner. Pour in your cream of mushroom soup, chicken stock, and onion soup mix. Give the mixture a stir then add in mushrooms, thyme, and pepper. Stir once more then place chicken breasts in a single layer in the cooker. Press them down so they are fully coated in the sauce.

• Cook on high for 4 to 4 1/2 hours or on low for 7 to 8 hours. Be sure to adjust cooking times according to how fast/slow your cooker cooks.

• Once your slow cooker is done, remove the chicken from the pot and place in a large bowl. Shred the chicken using a hand mixer, your stand mixer with the paddle attachment, or two forks. Add the shredded chicken back into the crockpot and stir well so it absorbs the sauce.

• Serve over rice, cauliflower rice, or with your favorite vegetables.