Dinner

Crockpot Cream of Mushroom Chicken Recipe

ByIsabella Vance October 20, 2025October 20, 2025

Introduction

This Crockpot Cream of Mushroom Chicken is a comforting, creamy dish perfect for busy days. Tender chicken breasts cook slowly in a rich mushroom sauce, creating a flavorful meal with minimal effort.

A white bowl filled with a creamy chicken and mushroom pasta dish, showing two main layers: at the bottom, golden-yellow curly pasta noodles with a soft texture, and on top, beige chicken pieces covered in a thick creamy mushroom sauce with sliced brown mushrooms scattered throughout, sprinkled with fresh green parsley and black pepper for contrast, with a silver fork partly inserted into the pasta, the scene set on a white marbled surface with a light blue cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds boneless skinless chicken breasts (about 3 medium-large breasts)
¼ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon onion powder
1 cup sour cream
10.5 ounces condensed cream of mushroom soup
¼ cup chicken broth
½ teaspoon minced garlic (or 1 clove fresh minced garlic)
1.5 tablespoons all-purpose flour
16 ounces sliced mushrooms (2-3 cups)
(optional garnish) fresh minced parsley

Instructions

Step 1: Trim the chicken breasts and season them evenly with salt, black pepper, paprika, and onion powder. Arrange the seasoned chicken in the bottom of a 6-quart slow cooker.
Step 2: In a medium bowl, whisk together the sour cream, condensed cream of mushroom soup, chicken broth, minced garlic, and all-purpose flour until smooth and well combined. Stir in the sliced mushrooms.
Step 3: Pour the mushroom sauce evenly over the chicken in the slow cooker. Cover and cook on HIGH for 4 hours or on LOW for 6 hours, until the chicken is cooked through and tender.
Step 4: Before serving, garnish with fresh minced parsley if desired for a pop of color and freshness.

Tips & Variations

For a thicker sauce, remove the chicken after cooking and simmer the sauce on the stove for a few minutes until it reaches your desired consistency.
Swap sour cream for Greek yogurt for a tangy twist and slightly lighter dish.
Add pearl onions or carrots in step 2 for extra vegetables and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a little broth if the sauce has thickened too much.

How to Serve

A white bowl filled with a base layer of thick yellow egg noodles arranged around the edges, topped in the center with a large portion of creamy beige chicken stroganoff covered in a smooth, light brown mushroom sauce that has visible slices of cooked mushrooms mixed in; a silver spoon holds some of the sauce above the bowl, pouring it slowly onto the food, with some green herbs sprinkled over the chicken. The background shows blurred green herbs and brown wooden pepper shakers placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and provide a slightly juicier result. Adjust cooking time if needed, but generally the same time works in a slow cooker.

Is it possible to make this recipe on the stovetop?

Absolutely! Brown the seasoned chicken in a skillet, then combine the sauce ingredients separately before adding everything to a covered pan. Simmer gently for 25-30 minutes until cooked through.