chicken and cream of mushroom recipe crock pot

The Best chicken and cream of mushroom recipe crock pot

Oh, this Chicken and Cream of Mushroom recipe in the crock pot is one of those simple, foolproof dishes that just makes everything better. I’ve been making it for years, and it’s always a hit—whether it’s a weeknight dinner when I’m running late or a special occasion where I want something hearty but not overly complicated. The creamy mushroom sauce is rich and comforting, and the chicken stays tender and juicy no matter how long it sits in the slow cooker. My kids love it because it’s not too heavy, and it’s got that satisfying texture without being greasy. Plus, it’s easy to customize—swap in different veggies, adjust the creaminess, or even make it low-carb if needed. It’s that kind of recipe that feels like a hug in a bowl, and honestly, it’s one of those things that makes meal prep feel almost effortless.

I love this recipe because it’s perfect for busy families—it’s hands-off after you throw everything in, and it keeps getting better as it cooks. My husband always says it’s the only slow cooker meal that doesn’t leave him feeling like he’s eating his own cooking, which is saying something. And the health benefits? Well, mushrooms are packed with vitamins and minerals, and the chicken is lean protein that keeps you full. You can even reduce the cream slightly if you’re watching calories, but the dish still tastes just as good. It’s the kind of meal that feels indulgent but isn’t—like a little treat without the guilt. Plus, it’s always a crowd-pleaser, whether we’re serving it at a family dinner or just grabbing leftovers for lunch the next day. Nothing beats that cozy, homey feel of a well-made crock pot meal.

Crock Pot Creamy Chicken and Mushroom Soup

4.6 from 824 votes

A comforting, creamy soup featuring tender chicken and earthy mushrooms in a rich, velvety sauce. Perfect for a cozy meal!

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Prep Time10 mins

Cook Time2 hours

Resting Time0 mins

Total Time2 hours 10 mins

Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken and Mushrooms

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 lb mushrooms, sliced
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 1 cup whole milk
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
• ½ tsp salt

For Garnish (Optional)

• Fresh parsley, chopped
• Grated Parmesan cheese
• Crusty bread, for serving

👨‍🍳Directions

1. 1 In a skillet, cook chicken breasts or thighs over medium heat until fully cooked (about 6-7 minutes per side). Remove from heat and let rest. Slice into bite-sized pieces.
2. 2 In the same skillet, sauté onions and garlic until soft (about 3 minutes). Add sliced mushrooms and cook until they release their moisture and begin to brown (5-6 minutes).
3. 3 Transfer the skillet contents to the crock pot. Add chicken, chicken broth, thyme, rosemary, black pepper, and salt. Stir well.
4. 4 Combine heavy cream and milk in a measuring cup and pour into the crock pot. Stir to combine.
5. 5 Cover and cook on low for 1 hour, then stir. If the soup is too thick, add a splash of broth or water. Cook for another 30-45 minutes until chicken is tender and mushrooms are fully cooked.

🔧Equipment

• Crock Pot
• Large skillet
• Knife and cutting board
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 80🧂Sodium: 750🌾Total Carbs: 20🥦Dietary Fiber: 3🍬Sugars: 4🥩Protein: 45

📝Notes

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This chicken and cream of mushroom crock pot dish is always a reliable crowd-pleaser for family gatherings because it’s simple to prepare while keeping hands off for a long day. The tender chicken and rich, velvety mushroom sauce make it feel special without needing fancy ingredients or last-minute stress. It’s perfect for potlucks or busy weeknights when you want something hearty and comforting that everyone will enjoy.

❓ Frequently Asked Questions About Crock Pot Creamy Chicken and Mushroom Soup

1. What is the best type of mushrooms to use in a Crock Pot Chicken and Cream of Mushroom recipe?

The best mushrooms for this dish are cremini or white button mushrooms. These varieties hold their shape well and provide a rich, savory flavor that complements the creamy sauce. Avoid overcooking them, as they can turn mushy; use them fresh or lightly blanched if frozen.

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2. Can I substitute other ingredients in the Crock Pot Chicken and Cream of Mushroom recipe, and if so, what are some alternatives?

Yes! Here are a few swaps you can make: – Chicken breast → Use boneless chicken thighs for more flavor and moisture. – Heavy cream → Substitute with half-and-half or coconut milk for a lighter texture. – Mushrooms → Try portobello or shiitake mushrooms for a bolder taste. – Onion & garlic → Use shallots or a mix of leeks and garlic powder if you prefer. – Dairy-free? → Use cashew cream or almond milk with a thickening agent like cornstarch.

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3. How long should I cook the chicken and mushrooms in the Crock Pot for the best texture?

For low & slow cooking (best for tender chicken and soft mushrooms): – 2-3 hours on low (for chicken thighs or boneless breasts). – 1.5–2.5 hours on high (if using chicken breast, start at 300°F to avoid drying out). – Mushrooms should be cooked until they release their liquid and soften—check after 1 hour if needed.

If using instant pot or stovetop, simmer uncovered for 15–20 mins until creamy.

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4. Why does my Crock Pot Chicken and Cream of Mushroom turn out too thick or too thin?

– Too thick? Likely from overcooking or not enough liquid. Stir in a splash of broth, cream, or water, then cook on high for 10–15 mins to thin. – Too thin? The dish may have absorbed too much liquid. Remove the chicken, blend a portion of the sauce with a bit of cornstarch or arrowroot powder, then return it to the pot. – Tip: If using frozen mushrooms, add ½ cup extra liquid (like chicken broth) to prevent dryness.

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5. Can I make this recipe ahead of time, and how should I store it?

Yes! You can prepare the sauce and mushrooms up to 2 days ahead and refrigerate. Reheat gently on the stovetop or in the Crock Pot (add a splash of water if too thick). For the full dish (chicken + sauce), cook it fresh to avoid rubbery chicken. – Storage: Keep in an airtight container in the fridge for up to 4 days. – Freezing: Not recommended—chicken gets tough, and the sauce may separate. Best enjoyed fresh or reheated within 2 days.