Crock Pot Chicken and Mushrooms

Creamy Crock Pot Chicken and Mushrooms requires only five ingredients and five minutes of prep for a savory, hearty, comforting dinner recipe the whole family will enjoy.

Course Dinner

Cuisine American

Keyword chicken and mushrooms recipe, crock pot chicken, crock pot chicken and mushrooms, slow cooker chicken

Prep Time 5

Cook Time 4

Total Time 4 5

Servings people

Calories 356.5kcal

Author Blair Lonergan

Equipment

Slow Cooker

Ingredients

2 lbs. boneless, skinless chicken breasts (or thighs)
2 packets McCormick Chicken Gravy
1 can condensed cream of mushroom soup (10.5 oz.) NOT diluted
½ cup water or chicken broth
1 clove garlic peeled and smashed
1 lb. fresh mushrooms sliced
Optional garnish: chopped fresh parsley

Instructions

Place condensed soup, water, and gravy packets in a slow cooker. Whisk together until completely combined. Add garlic.
2 packets McCormick Chicken Gravy, 1 can condensed cream of mushroom soup (10.5 oz.), ½ cup water or chicken broth, 1 clove garlic
Season chicken with salt and pepper, to taste.
2 lbs. boneless, skinless chicken breasts (or thighs)
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.
1 lb. fresh mushrooms
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.
Optional garnish: chopped fresh parsley

Notes

If you have extra time and want to add flavor and color to your chicken, 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 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.
Instead of water, use a half cup of chicken broth for more flavor.
You should always season your chicken breasts with salt and black pepper. For more flavor, add garlic powder, onion powder, Italian seasoning, or another favorite herb blend.
If the mushroom sauce isn't thick enough for your liking, mix a quick cornstarch slurry, add it to your Crock Pot, and continue cooking – the sauce will thicken up in no time.

Nutrition