Creamy Crock Pot Chicken with Mushrooms
Indulge in the ultimate comfort food with this Creamy Crock Pot Chicken with Mushrooms—a rich, velvety dish that's as easy as it is satisfying. Tender, slow-cooked chicken breasts are nestled in a luscious mushroom cream sauce, enhanced by cremini mushrooms, fragrant garlic, and a touch of thyme for a savory depth of flavor. This set-it-and-forget-it recipe requires minimal prep, making it perfect for busy weeknights or cozy family dinners. Serve this hearty dish over fluffy mashed potatoes, buttery pasta, or a bed of rice to soak up every last drop of the creamy sauce, and top it with fresh parsley for a vibrant finish. With just 15 minutes of prep and the magic of your crock pot, this crowd-pleaser is simplicity at its finest.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 10.5 ounces cream of mushroom soup
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Place the chicken breasts at the bottom of the crock pot.
In a skillet over medium heat, melt the butter and sauté the diced onion for 3-4 minutes until translucent.
Add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5 minutes until they are tender and lightly browned. Transfer the mixture to the crock pot.
In a medium bowl, whisk together the cream of mushroom soup, chicken broth, heavy cream, thyme, salt, and black pepper until smooth.
Pour the creamy mixture over the chicken and mushrooms in the crock pot.
Cover the crock pot with its lid and cook on LOW for 6 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
Optional: To thicken the sauce, mix 2 tablespoons of all-purpose flour with 2 tablespoons of cold water to create a slurry. Add the slurry to the crock pot during the last 30 minutes of cooking and stir well.
Once the chicken is done, shred it slightly or leave the breasts whole as preferred. Stir the sauce gently to combine.
Serve the chicken and creamy mushroom sauce over rice, mashed potatoes, or pasta, and garnish with chopped parsley.
Nutrition Facts
Calories |
2127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 3397 mg | 148% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 17.3 g | ||
| Protein | 236.8 g | 474% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 370 mg | 28% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3270 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
