Crockpot Creamy Mushroom Chicken
Tender slow cooker chicken simmered in a rich and velvety mushroom cream sauce. A cozy, comforting crockpot dinner that is perfect for fall evenings and busy weeknights.
Equipment
- 6-quart slow cooker
- Mixing Bowl
- Whisk
- Cutting board
- Sharp knife
- Measuring Cups and Spoons
Ingredients
Chicken Base
- 2 lb boneless skinless chicken breasts or thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Creamy Mushroom Sauce
- 8 oz fresh mushrooms, sliced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 can cream of mushroom soup
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp cream cheese (optional)
For Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Place the chicken in the bottom of your slow cooker in a single even layer. Pat dry with paper towels before seasoning to improve texture and flavor absorption.
- Season evenly with salt, black pepper, garlic powder and Italian seasoning. Press seasoning lightly into the chicken so it adheres during cooking.
- Scatter sliced mushrooms and diced onion evenly over the chicken. Add minced garlic on top. This layering allows the vegetables to slowly release moisture and infuse the sauce.
- In a separate mixing bowl, whisk together cream of mushroom soup, chicken broth and heavy cream until completely smooth. Removing lumps now ensures a silky sauce later.
- Pour the creamy mixture evenly over the chicken and vegetables. The chicken should be mostly covered but not fully submerged. Do not stir at this stage.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Avoid opening the lid frequently, as this reduces heat and extends cooking time.
- Once chicken reaches 165°F internally and is fork tender, stir gently. If you prefer shredded chicken, remove pieces, shred with two forks and return to the slow cooker.
- Stir in grated Parmesan and cream cheese during the final 30 minutes of cooking. This thickens the sauce and enhances richness.
- Taste and adjust seasoning if needed. If sauce is too thick, add a small splash of broth. If thinner than desired, leave lid off for final 15 to 20 minutes.
- Garnish with fresh parsley before serving. Serve hot over mashed potatoes, rice, egg noodles or cauliflower mash for a lower carb option.
Notes
For extra depth, sauté mushrooms briefly before adding to the slow cooker. Leftovers store up to 4 days refrigerated and freeze well up to 2 months.