This post may contain affiliate links. For more information, read my disclosure policy.

Crockpot Mushroom Chicken – this easy slow cooker chicken recipe is a quick and delicious way to get dinner on the table. Just dump a few ingredients into the crockpot and forget it until dinner – cream of mushroom chicken is one of our favorite easy meals!

Crockpot Mushroom Chicken - this easy slow cooker chicken recipe is a quick and delicious way to get dinner on the table. Just dump a few ingredients into the crockpot and forget it until dinner!


Easy Chicken in the Crockpot

Awhile back I was trying to think of something to make for dinner with the frozen chicken breasts on my counter. I always forget to take the chicken out to defrost early enough! It was about 2:00 so I knew I had time to throw them in the crockpot but I didn’t want to just throw some salsa on them like normal. Instead of defaulting to my normal crockpot chicken, I decided to shop my pantry to see what I could improvise. I found a can of condensed mushroom soup and remembered a pork chop and rice dish my mom use to make that I loved. If chicken can cook in the crockpot with salsa, I figured it could cook with a can of mushroom soup, right? And it CAN and it’s SO GOOD.

The first time I made this Crockpot Mushroom Chicken recipe, I just added the soup and a can of water to the crockpot with the frozen chicken and cooked it about 4 hours on high, then shredded it and served it over rice. It was delicious. Mel couldn’t stop eating it and commenting how good it was. It really reminded me of my mom’s pork chops and mushroom rice recipe (which someday I’ll have to share).

Crockpot Mushroom Chicken - this easy slow cooker chicken recipe is a quick and delicious way to get dinner on the table. Just dump a few ingredients into the crockpot and forget it until dinner!

Ingredients Needed

I know that cooking frozen chicken breasts in the crockpot is a controversial topic. I do it all the time and I’m still alive, but for safety sake the recipe is written for thawed chicken. If you’re lazy or forgetful like me, you can cook it from frozen at your own risk.

I knew immediately this was going to become a blog recipe, so I made a few tweaks and it became even better. This is one of those meals I dream about because the flavors are so good. I know you’re going to love it as much as we do.

How to make Cream of Mushroom Chicken

  1. Instead of mixing the soup with 1 can of water (as noted in the directions on the can), I used chicken stock. This added a ton of extra flavor.
  2. I added salt, pepper, and herbs to the mixture as well. If you worry about salt, you can omit and add it after, if you prefer. I also used a low sodium soup.
  3. I threw in some sliced mushrooms with the chicken to add some texture to the recipe.
  4. At the end of cooking I added some cornstarch to thicken the sauce.

The result? One of the best easy crockpot chicken recipes we’ve ever eaten!

Crockpot Mushroom Chicken is one of those easy chicken recipes you’re family will love and you’ll find yourself making again and again.

Crockpot Mushroom Chicken Recipe

Tips for the perfect Crockpot Mushroom Chicken:

  1. Again, for safety sake I am recommending thawed chicken breasts, but you can start with frozen.
  2. Timing for crockpot cooking can be wonky. These cook (from thawed) in under 4 hours on high. Just keep an eye on them.
  3. If you worry about overcooking chicken in the slow cooker, use bone-in breasts but it will take longer to cook.
  4. This is delicious served over rice or pasta. Mel loved the sauce/gravy that goes along with it. It was delicious!

If you love cooking chicken in the crockpot you must try my friend Stephanie’s Easy Cheesy Crockpot Chicken, Slow Cooker Chicken Potato Soup, or my personal favorite, Crockpot Chicken Marsala.

Crockpot Mushroom Chicken

Crockpot Cream of Mushroom Chicken Recipe

4.15 from 195 votes
Crockpot Mushroom Chicken – this easy slow cooker chicken recipe is a quick and delicious way to get dinner on the table. Just dump a few ingredients into the crockpot and forget it until dinner!
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Yield 4 servings
Serving Size 1 serving
Rate RecipePrint Recipe

Ingredients
 

  • 1 can 10.5 ounces cream of mushroom soup
  • 10.5 ounces 1 can full Chicken Stock or water
  • 1 teaspoon salt1
  • ¼ teaspoon pepper
  • ½ teaspoon dried thyme
  • 1 ½ pounds boneless skinless chicken breasts thawed2
  • 8 ounces sliced mushrooms
  • 1 tablespoon cornstarch
  • 2 tablespoons water
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Instructions

  • Spray a 5-7 quart slow cooker with nonstick cooking spray.
  • Add soup to the crockpot insert, then fill the soup can with chicken stock or water and add it to the crockpot. Add the spices, then stir to combine. Place the chicken in the soup mixture and top with mushrooms.
  • Cover and cook on high for 2-3 hours or low 4-6 hours, or just until chicken is cooked through.
  • Remove chicken from the crockpot and let sit for a few minutes. While you’re waiting for the chicken to rest, stir together cornstarch and water and stir it into the crockpot mixture. Cover.
  • Shred the chicken and return it to the sauce in the crockpot. Set to warm until ready to eat or eat immediately.
  • Serving suggestions: rice and vegetables.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 11g | Protein: 37g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 101mg | Sodium: 1032mg | Fiber: 2g | Sugar: 3g
Nutritional information not guaranteed to be accurate
Course Main Course
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Favorite Chicken Recipes

SaveSaveSaveSaveSaveSaveSaveSave

SaveSave



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
4.15 from 195 votes (178 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




53 Comments

  2. I made this a couple of years ago and it was perfect!! This time it was sooo thin! I added a slurry to thicken it up and it didn’t work. My husband asked if it was soup! He said it was delicious (and it was). I just don’t know what went wrong this time? I would appreciate any suggestions. 🥘

    Reply

    1. The only thing I can think of is did you use low fat or fat free soup? I know that makes things thinner. Or was it a different brand? I normally use Campbells or generic – let me know what brand you used.

      Reply

  3. Thanks for the template. I plan to add onions and garlic with peas, carrots and celery… I did something similar to a few weeks ago, except I added a package of instant gravy (powdered) and chicken bouillon. I was amazing. I’ll probably add some shiitake also. Thnks again!

    Reply

  4. We made this meal last night, and I am so happy to have ran into this recipe! We decided to put it over the top of mashed potatoes, and I read the comments, and used some cream cheese, and it was MAGNIFICENT. Family of four here, and we appreciate you. 🙂

    Reply

      1. If you jump to the recipe, or scroll, you can see the entire recipe and directions with amounts.