Dinner

Crockpot Cream of Mushroom Chicken Recipe

Bylilan Sage July 9, 2026July 9, 2026

Introduction

This Crockpot Cream of Mushroom Chicken is a comforting, creamy dish perfect for busy days. Tender chicken breasts slowly cook in a rich mushroom sauce, making dinner effortless and delicious.

A white bowl filled with yellow egg noodles forms the base layer, topped with a piece of chicken covered in creamy light brown mushroom sauce that contains sliced brown mushrooms. A silver spoon is held above the bowl by a woman's hand, pouring more of the creamy sauce over the chicken. The background features blurred green herbs and brown pepper grinders on a white marbled surface. 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) fresh minced parsley for garnish

Instructions

Step 1: Trim the chicken breasts and season them evenly with salt, black pepper, paprika, and onion powder. Arrange the seasoned chicken in a 6-quart slow cooker.
Step 2: In a medium bowl, whisk together sour cream, condensed cream of mushroom soup, chicken broth, minced garlic, and flour until smooth. Stir in the sliced mushrooms.
Step 3: Pour the mushroom sauce mixture over the chicken in the slow cooker, covering it completely.
Step 4: Cover and cook on HIGH for 4 hours or on LOW for 6 hours, until the chicken is tender and fully cooked.
Step 5: Optional: garnish with fresh minced parsley before serving for a pop of color and fresh flavor.

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful result.
For a thicker sauce, stir in an additional tablespoon of flour before cooking.
Add a splash of white wine to the mushroom sauce for extra depth.
Serve over rice, mashed potatoes, or egg noodles to soak up the creamy sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if the sauce has thickened too much.

How to Serve

The dish shows a close-up of a white plate filled with wide egg noodles at the bottom, their pale yellow color visible and slightly glossy from sauce. On top, there are several pieces of creamy chicken coated in a thick light beige sauce with visible slices of dark brown mushrooms mixed in. The sauce appears smooth with specks of black pepper and small green parsley leaves scattered on top for garnish. A rustic silver fork is inserted in a scoop of noodles and chicken near the plate edge. The plate rests on a white marbled textured surface with a light teal cloth partially visible to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Crockpot Cream of Mushroom Chicken?

Yes, you can freeze the cooked dish in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Is it necessary to use sour cream in the recipe?

Sour cream adds richness and creaminess, but you can substitute with Greek yogurt or cream cheese if preferred.