Crockpot Cream of Mushroom Chicken
A comforting, hearty dish with tender chicken in a rich, creamy mushroom sauce, perfect for busy weeknights or cozy family dinners.
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts Use high-quality chicken for best results.
- 10.5 ounces low sodium condensed cream of mushroom soup Look for low sodium options to control saltiness.
- 10.5 ounces low sodium chicken stock Use low sodium stock to avoid an overly salty dish.
- 1 packet onion soup mix
- 16 ounces sliced mushrooms Feel free to use various types of mushrooms for more flavor.
- ½ teaspoon dried thyme
- 1 teaspoon pepper
Instructions
Preparation
- Spray your slow cooker with non-stick spray or use a liner.
- In a mixing bowl, combine the condensed cream of mushroom soup, chicken stock, and onion soup mix. Stir until well blended.
- Add sliced mushrooms, dried thyme, and pepper to the bowl and mix thoroughly.
- Place the boneless skinless chicken breasts into the slow cooker and coat with the creamy mushroom sauce.
Cooking
- Cover and cook on high for 4 to 4.5 hours or on low for 7 to 8 hours.
- Once cooked, shred the chicken using a mixer with a paddle attachment or with forks and return it to the sauce in the crockpot.
Serving
- Serve over rice, steamed vegetables, or mashed potatoes, garnished with fresh herbs if desired.
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Notes
For best results, use fresh, organic chicken, and feel free to add veggies like carrots or peas during the last cooking hour for improved nutrition.