Chicken Crockpot Recipes with Cream of Mushroom Soup
The combination of cream, mushrooms, and seasonings in the soup adds complexity without requiring a long list of spices. It seeps into the chicken, keeping it moist and enhancing its flavor with every bite.
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 tsp 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
- Trim chicken and season with salt, pepper, paprika, and onion powder and arrange in a 6 quart slow cooker.
- 1 ½ pounds boneless skinless chicken breasts ,¼ teaspoon salt,½ teaspoon black pepper,½ teaspoon paprika,½ teaspoon onion powder
- In a medium bowl, whisk together the sour cream, condensed cream of mushroom soup, chicken broth, minced garlic, and flour and until fully combined. Stir in the fresh sliced mushrooms.
- 1 cup sour cream,10.5 ounces condensed cream of mushroom soup,¼ cup chicken broth,½ tsp minced garlic,1.5 Tablespoons all purpose flour,16 ounces sliced mushrooms
- Pour the mushroom sauce over the chicken. Cover and cook for 4 hours on HIGH or 6 hours on LOW.
- Garnish with fresh minced parsley (optional) before serving.
- (optional garnish) fresh minced parsley
Notes
Slicing the chicken breasts in half (butterflying) will allow them to cook faster.
Store leftovers covered in the fridge for up to 3 days.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
- Which type of chicken should I use? I use boneless skinless chicken breasts. If you are short on time, you can butterfly the breasts and they will cook in 2-3 hours on HIGH – likely even sooner. Just make sure it reaches as safe temp of 165°.
- Should I use fresh mushrooms? I use fresh sliced mushrooms. You can find them in the produce section, pre-washed and pre-sliced which make them really convenient. You can also use canned mushrooms if that’s what you have on hand or prefer.
- How to thicken mushroom gravy: If the sauce is too thin for your taste, add a little bit of cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch and 1-2 tablespoon of water. Pour this into the crockpot and give it a stir. Cover and continue cooking on low for 10 minutes or until thickened. It should thicken pretty quickly.
- Does sour cream curdle in the slow cooker? Unfortunately, yes, sour cream doesn’t always play nicely with the slow cooker but the good news is, even though it isn’t pretty, it still tastes great. To prevent curdling, we add the flour to the sauce mixture. You can add hold off on adding the sour cream until just before serving – scoop out a bit of the broth, whisk in the sour cream to the broth to warm it up, then pour it all back into the slow cooker and stir.
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