Crockpot Cream of Mushroom Chicken : This recipe combines tender, slow-cooked chicken with the rich, savory goodness of cream of mushroom soup, creating a dish that’s perfect for busy weeknights, lazy weekends, or even meal prep for the week ahead.
Why You’ll Love This Recipe
- Hands-off cooking: Just toss everything in the crockpot and let it do the work.
- Simple ingredients: Requires only a handful of pantry staples.
- Family-friendly: A creamy, flavorful dish that even picky eaters will enjoy.
- Versatile: Serve it over rice, mashed potatoes, or pasta.
Tips and Tricks for Success
- Choose the right chicken: Thighs tend to stay juicier in the slow cooker, but breasts work well if you prefer leaner meat.
- Layer strategically: Place the chicken at the bottom of the crockpot for even cooking.
- Don’t skip the seasoning: Seasoning the chicken before cooking ensures the dish is flavorful throughout.
- Thicken the sauce: For a thicker sauce, stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) during the last 30 minutes of cooking.
Variations to Try
- Add vegetables: Include green beans, carrots, or potatoes for a complete one-pot meal.
- Spice it up: Add crushed red pepper flakes or a dash of cayenne for heat.
- Make it cheesy: Stir in shredded Parmesan or cheddar cheese before serving.
- Herby twist: Use cream of celery soup instead of cream of mushroom and add fresh dill.
How to Serve Crockpot Cream of Mushroom Chicken
This dish is versatile and pairs beautifully with a variety of sides. Here are some ideas:
- Over buttered noodles for a hearty meal.
- On a bed of fluffy white or wild rice to soak up the creamy sauce.
- With a side of mashed potatoes for ultimate comfort food vibes.
- Alongside steamed vegetables or a crisp garden salad for a balanced plate.
How to Store and Reheat
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of broth or milk to restore the creamy texture.
Recipe FAQs
Can I use frozen chicken in the crockpot?
While it’s best to thaw chicken beforehand for even cooking, you can use frozen chicken in this recipe. Just ensure it reaches an internal temperature of 165°F.
What can I substitute for cream of mushroom soup?
If you’re avoiding canned soups, make your own by combining mushrooms sautéed in butter, flour, chicken broth, and cream.
Can I make this recipe dairy-free?
Yes! Use a dairy-free cream of mushroom soup and coconut milk or almond milk in place of heavy cream.
How do I prevent the chicken from drying out?
Using thighs instead of breasts can help. Also, ensure there’s enough liquid in the crockpot, and avoid overcooking.
Can I double the recipe?
Absolutely! Just make sure your crockpot is large enough to accommodate the extra ingredients.
Crockpot Cream of Mushroom Chicken
Crockpot Cream of Mushroom Chicken
Crockpot Cream of Mushroom Chicken : This recipe combines tender, slow-cooked chicken with the rich, savory goodness of cream of mushroom soup, creating a dish that’s perfect for busy weeknights, lazy weekends, or even meal prep for the week ahead.
Ingredients
- 1 can (10.5 oz) cream of mushroom soup
- 10.5 oz chicken stock (or water)
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp dried thyme
- 1 ½ lbs boneless, skinless chicken breasts (thawed)
- 8 oz sliced mushrooms
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Spray a 5-7 quart slow cooker with nonstick spray.
- Pour the soup into the crockpot, fill the empty can with chicken stock or water, and add it in. Stir in the salt, pepper, and thyme.
- Add the chicken and mushrooms: Place the chicken breasts into the soup mixture and layer the mushrooms on top.
- Cover and cook on high for 2-3 hours or low for 4-6 hours, until the chicken is cooked through.
- Remove the chicken and let it rest for a few minutes. Mix cornstarch and water, then stir it into the crockpot sauce. Cover to let it thicken.
- Shred the chicken, return it to the sauce, and set the crockpot to warm until you're ready to eat.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 436Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 153mgSodium: 1384mgCarbohydrates: 17gFiber: 2gSugar: 7gProtein: 60g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Crockpot Cream of Mushroom Chicken is more than a meal—it’s a hug in a bowl. It’s the kind of dish that brings comfort on a chilly evening or saves the day when life gets busy. With its creamy sauce Crockpot Cream of Mushroom Chicken, tender chicken, and endless serving possibilities, it’s no wonder this recipe is a household favorite. Give it a try, and don’t forget to share your own twists in the comments below!
Try these other crockpot recipes:
