Cream of Mushroom Chicken

Name: Slow Cooker Cream of Mushroom Chicken
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 4 servings
Cuisine: American
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

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Slow Cooker Cream of Mushroom Chicken is a tender, boneless chicken breast cooked in a rich sour cream and mushroom soup gravy that requires minimal prep and delivers restaurant-quality comfort food ready to serve over your choice of rice, noodles, or potatoes.

⚡Crock Pot

🌍American 🏷️Cream of mushroom chicken 🏷️Crockpot mushroom chicken 🏷️Slow cooker mushroom chicken

Total

6h 10m

Servings

4

Difficulty

Hard

Recipe Source

View original recipe

From Persnicketyplates

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Tips & Notes

Pro tips

Arrange chicken breasts in a single layer at the bottom of the slow cooker to ensure even cooking and prevent the bottom pieces from overcooking.
Mix the sour cream with a small amount of broth before adding to the slow cooker to prevent curdling and ensure a smooth, silky sauce.
Thicken the gravy at the end by whisking flour with a bit of cold water and stirring it in during the last 30 minutes on low if you prefer a thicker consistency.
Don't lift the lid frequently; every peek adds 15–20 minutes to cook time. Resist opening until at least 80% of the cooking time has elapsed.

Substitutions

Cream of mushroom soup → cream of chicken soup (slightly less mushroom flavor, still creamy)
Sour cream → Greek yogurt or heavy cream (Greek yogurt adds tanginess; heavy cream creates a richer sauce)
All-purpose flour → cornstarch (use half the amount; mix with cold water before stirring in)
Fresh minced garlic → ¼ teaspoon garlic powder (use if fresh is unavailable)

Storage & make-ahead

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of chicken broth to restore creaminess, or microwave covered in 1-minute intervals, stirring between.

Equipment

slow cooker (4–6 quart)

Common Questions

Can I use chicken thighs instead of breasts?

Yes. Thighs will be more forgiving and stay moist; cook time remains the same. Adjust quantity to maintain 1.5 pounds total.

How long should this cook on low vs. high?

Cook on low for 6–8 hours or on high for 3–4 hours, until chicken is tender and cooked through (165°F internal temperature).

Can I make this ahead?

Assemble the slow cooker insert, cover, and refrigerate up to 24 hours before cooking. Add 30 minutes to cooking time if starting from cold.

What can I serve this over?

Rice, egg noodles, mashed potatoes, egg pasta, or cauliflower rice all work well to soak up the creamy mushroom sauce.

Can I freeze leftovers?

Yes. Cool completely, transfer to airtight containers, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of broth.