chicken cream of mushroom recipe crockpot

The Best chicken cream of mushroom recipe crockpot

I’ve been making this chicken cream of mushroom recipe in my crockpot for years, and it’s one of those dishes that just feels like home. There’s something comforting about the rich, velvety sauce clinging to tender chicken thighs, combined with the deep umami flavor of mushrooms and the smoothness of cream. It’s not just easy to make—it’s the kind of meal that makes you want to slow down and enjoy it, whether it’s a cozy weeknight dinner or a meal for a bigger gathering. My kids love it because it’s hearty enough to fill them up, but not so heavy that it feels like a chore to eat. They’ll often ask for seconds, and honestly, I don’t blame them. The creaminess is satisfying, the mushrooms add a little bit of earthiness that balances the chicken well, and the whole thing just tastes like something my mom used to make—only better because I’ve figured out the perfect way to keep it creamy without making it too rich.

I love this recipe because it’s versatile. You can serve it with steamed rice, mashed potatoes, or even just a simple green salad to cut through the richness. It’s also great for meal prep—leftovers keep well in the fridge for a few days, and reheating it in the crockpot makes it even more tender. Plus, it’s not just about taste; it’s also a decent option if you’re watching your calories but still want something indulgent. The mushrooms add fiber, and the chicken provides lean protein, so it’s not the worst thing for your health, even if it’s not exactly a superfood. My husband and I have even surprised ourselves by eating it more often because it’s so easy to make and so comforting. It’s the kind of dish that feels special, even if it’s just for the family. And honestly? If you’re hosting a small gathering or just want something that feels like a little celebration every night, this is the kind of recipe that doesn’t disappoint.

Slow Cooker Chicken Cream of Mushroom Soup

4.7 from 1453 votes

A comforting, creamy soup featuring tender chicken, rich mushrooms, and a velvety tomato-based sauce, perfect for a cozy meal. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time3 hours

Resting Time0 mins

Total Time3 hours 20 mins

Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary

For the Mushrooms

• 1 lb mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1 cup chicken broth

For the Cream Sauce

• 1 cup heavy cream
• 1 cup whole milk
• 1 cup tomato sauce
• 1 tsp Worcestershire sauce
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

👨‍🍳Directions

1. 1 In a skillet, heat olive oil over medium heat. Season chicken thighs with thyme and rosemary, then cook for 5-6 minutes per side until golden brown. Remove chicken and set aside.
2. 2 In the same skillet, sauté mushrooms and garlic in butter until mushrooms are tender (about 5 minutes). Stir in flour and cook for 1 minute to form a roux.
3. 3 Pour in chicken broth and simmer for 2 minutes. Remove from heat and stir in heavy cream, milk, tomato sauce, Worcestershire sauce, salt, pepper, and garlic powder. Let it sit for 5 minutes.
4. 4 Transfer the mixture to the slow cooker. Add the cooked chicken thighs and stir to combine. Cover and cook on low for 3 hours or high for 2 hours, stirring occasionally.
5. 5 Before serving, adjust seasoning if needed. Garnish with fresh parsley or a sprinkle of grated Parmesan cheese if desired.

🔧Equipment

• Slow cooker
• Large skillet
• Wooden spoon
• Measuring cups and spoons
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 85🧂Sodium: 750🌾Total Carbs: 15🥦Dietary Fiber: 2🍬Sugars: 7🥩Protein: 35

📝Notes

For a lighter version, use half-and-half instead of heavy cream.,Add a pinch of nutmeg for extra flavor.,Ensure chicken broth is low-sodium if preferred.

This creamy chicken and mushroom crockpot recipe is always a crowd-pleaser because it’s simple enough to make ahead of time while still feeling special when served. Whether you’re hosting a casual dinner for the family or a bigger gathering, the rich flavors and tender texture make it a reliable choice that won’t disappoint. Plus, it’s so hands-off that you can focus on other things—like setting the table—without stress.

❓ Frequently Asked Questions About Slow Cooker Chicken Cream of Mushroom Soup

What is the best way to prepare Chicken Cream of Mushroom Soup in a Crock Pot?

To make a delicious Chicken Cream of Mushroom Soup in a slow cooker, start by browning 2 lbs boneless, skinless chicken breasts in a skillet with 1 tbsp olive oil. Once cooked, transfer the chicken to the crockpot. Add 1 lb mushrooms (sliced), 1 diced onion, 2 cloves minced garlic, 1 cup heavy cream, 1 cup chicken broth, 1 cup shredded cheddar cheese, 1 tsp thyme, 1 tsp rosemary, salt, and pepper to taste. Cook on low for 6-8 hours or high for 3-4 hours.

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but thaw it completely first. If you’re short on time, you can cook it in a skillet before transferring it to the crockpot. Ensure the chicken is fully thawed and cooked through to avoid any raw spots.

How do I adjust the consistency of the soup if it’s too thick or thin?

If your soup is too thick, add 1-2 cups of chicken broth or water and stir well. If it’s too thin, reduce the heat slightly and let it simmer for a few minutes to thicken naturally. You can also stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) if needed, but this should only be a last resort.

What type of mushrooms should I use for the best flavor?

For the best flavor, use a mix of white or cremini mushrooms (about 1 lb total). These mushrooms have a rich, earthy taste that complements the chicken and cream beautifully. Avoid overcrowding the crockpot with mushrooms, as they can turn mushy.

Can I make this soup ahead of time and reheat it?

Yes, you can prepare this soup in advance. Store it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. When reheating, warm it on the stovetop or in the crockpot on low for 30 minutes, stirring occasionally to prevent burning. Add a splash of broth if it thickens too much.