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This creamy Chicken and Mushrooms recipe is made in the Crock Pot with just 5 ingredients and 5 minutes of prep! Pair it with rice, noodles or mashed potatoes for an easy dinner that suits your busy life.
Another easy chicken breast recipe comin’ your way today! This simple and hearty dinner requires minimal effort, but delivers maximum flavor. The smooth garlic and mushroom gravy keeps the chicken moist and flavorful while it slowly simmers in the slow cooker. It’s a delicious and versatile meal that everyone at your table will enjoy!
How to make Chicken and Mushroom Sauce:
You can cook chicken and mushrooms together! Just dump everything into the slow cooker and you’re good to go. With just 5 ingredients (not including the water!) it’s a perfect option for those nights when you really don’t have time to cook.
Ingredients for cooked Chicken and Mushrooms:
- Boneless, skinless chicken breasts or thighs
- Two packets of McCormick Chicken Gravy
- Condensed Cream of Mushroom soup
- Garlic
- Sliced fresh mushrooms
How do you prepare mushrooms?
I typically purchase pre-cleaned sliced fresh mushrooms as a shortcut; however, if you prefer to prepare mushrooms at home, you’ll want to be sure that you don’t wash them under water (as you would normally do with other vegetables). The mushrooms are like little sponges that will absorb all of that liquid.
Instead, gently wipe the mushrooms clean with a damp cloth, pull off the stems, and slice.
Once you’ve assembled the ingredients, whisk together the soup, water and gravy packets in a slow cooker until completely combined. Then add the garlic cloves, chicken and mushrooms to the pot. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
When the chicken is done, you have two options. You can either serve the chicken breasts whole and spoon the mushroom sauce over top…
…or you can remove the chicken from the slow cooker, shred on a cutting board with two forks, and then stir the pulled chicken back into the sauce.
It’s purely a matter of personal preference, so choose whichever method your family loves most.
What to serve with this Chicken and Mushrooms Recipe:
You can pair this versatile entrée with just about any of your favorite sides. Here are a few easy options that go well with the cooked chicken and mushrooms:
- Rice, noodles, stuffing or Garlic Mashed Potatoes
- Crusty French baguette, dinner rolls, cornbread, or pumpkin muffins
- A simple green salad dressed in Buttermilk Dressing
- Garlic Roasted Broccoli
- Slow Cooker Southern Green Beans
- Southern Collard Greens
Cook’s Tips and Variations — Chicken and Mushrooms Recipe:
- If you have extra time and you want to add flavor and color to your chicken, you can brown the meat in a skillet for about 5-6 minutes per side before adding it to the slow cooker. That step is totally optional (and definitely not necessary if you choose to shred the meat at the end of the cooking time).
- Be careful not to overcook your chicken breasts. I find that the chicken breasts have the best texture when cooked in my slow cooker on HIGH for about 2-3 hours. That keeps them moist and juicy, and prevents them from drying out. If you would like a dish with a longer cooking time, try using 2 lbs. of boneless, skinless chicken thighs instead of the breasts. The thighs tend to stay juicy when left in a Crock Pot for extended periods.
- Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Just get familiar with your pot and adjust accordingly.
More simple chicken and mushroom recipes that you might enjoy:
- Dump-and-Bake Chicken and Mushrooms
- Dump-and-Bake Chicken and Mushroom Casserole
- 4-Ingredient Chicken with Creamy Mushroom Sauce
- Cream of Mushroom Chicken
- Sautéed Chicken and Mushrooms
Crock Pot Chicken and Mushrooms Recipe
Equipment
- Slow Cooker
Ingredients
- 2 lbs. boneless, skinless chicken breasts (or thighs)
- 2 packets McCormick Chicken Gravy
- 1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted
- ½ cup water
- 1 clove garlic, peeled and smashed
- 1 lb. sliced fresh mushrooms
- Optional garnish: chopped fresh parsley
Instructions
- Place condensed soup, water, and gravy packets in a slow cooker. Whisk together until completely combined. Add garlic.
- Season chicken with salt and pepper, to taste.
- Optional step: brown chicken in a skillet with 1 tablespoon of oil over medium-high heat for 5-6 minutes per side, just to add color and flavor before placing it in the slow cooker. This is not necessary if you don’t have the time, though!
- Add chicken to the slow cooker and top with mushrooms. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Taste the sauce and season with salt and pepper, if necessary.
- At this point, you can either spoon the sauce over the chicken and serve; OR you can remove the chicken from the slow cooker, shred with two forks, and then stir the shredded chicken back into the mushroom sauce before serving. Garnish with fresh parsley, if desired.
Notes
- If you have extra time and you want to add flavor and color to your chicken, you can brown the meat in a skillet for about 5-6 minutes per side before adding it to the slow cooker. That step is totally optional (and definitely not necessary if you choose to shred the meat at the end of the cooking time).
- Be careful not to overcook your chicken breasts. I find that the chicken breasts have the best texture when cooked in my slow cooker on HIGH for about 2-3 hours. That keeps them moist and juicy, and prevents them from drying out. If you would like a dish with a longer cooking time, try using 2 lbs. of boneless, skinless chicken thighs instead of the breasts. The thighs tend to stay juicy when left in a Crock Pot for extended periods.
- Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Just get familiar with your pot and adjust accordingly.
This looks easy and delicious. What size crockpot do you recommend? I have an 8 quart I use for office potlucks. I am thinking I need a smaller size for family meals like this one. Thanks!
Hi, Bridget! I like a 6-quart or 7-quart slow cooker for family recipes like this. 🙂