cream of mushroom soup and chicken recipe in crock pot

The Best cream of mushroom soup and chicken recipe in crock pot

Oh, there’s something about a good old-fashioned cream of mushroom soup that just hits the spot—especially when it’s made in a crock pot. I’ve been making this recipe for years, and it’s always a hit, whether it’s for a quick weeknight dinner or a special occasion like a family dinner or a potluck. The rich, savory flavor of the mushrooms blends perfectly with the tender chicken, and the creamy broth makes it feel indulgent without being heavy. My kids actually look forward to it, especially when it’s served with crusty bread or a side of roasted potatoes. It’s comforting, filling, and easy to customize—you can adjust the seasoning or add a little extra garlic or thyme if you like, but it works just as well the way it is.

This recipe is also surprisingly healthy for what it is. Mushrooms are packed with vitamins and minerals, like B vitamins and selenium, which help support immunity and keep energy levels steady. The chicken provides lean protein, and the crock pot slow-cooks everything so tender that it’s almost like a gourmet meal without the fuss. It’s perfect for busy days because you can prep everything ahead—chop the chicken, sauté the mushrooms, and even make the broth in advance—then just dump it all in the pot and let it cook while you handle other things. My family loves it because it’s always ready when we need it, whether we’re feeding a crowd or just making a simple, satisfying meal for the whole family. Plus, it’s a great way to use up any leftover chicken or mushrooms from other meals. It’s that kind of recipe that feels like a little treat every time you serve it.

Crock Pot Cream of Mushroom Soup with Chicken

4.6 from 747 votes

A comforting and flavorful one-pot meal featuring tender chicken and creamy mushroom soup, perfect for a cozy dinner. The crock pot makes it effortless to prepare a hearty dish with minimal effort.

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Prep Time20 mins

Cook Time3 hours 30 mins

Resting Time0 mins

Total Time3 hours 50 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf

For the Cream of Mushroom Soup

• 1 lb mushrooms, sliced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp nutmeg
• 1 tbsp Worcestershire sauce

👨‍🍳Directions

1. 1 In a large skillet, heat olive oil over medium heat. Season chicken thighs with garlic powder, onion powder, thyme, rosemary, salt, and bay leaf. Cook for 5-6 minutes per side until golden brown. Remove chicken and set aside.
2. 2 In the same skillet, add mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. Remove mushrooms and set aside.
3. 3 In the same skillet, melt butter over medium heat. Stir in flour to make a roux, cooking for 1-2 minutes until fragrant. Gradually whisk in chicken broth, heavy cream, and milk until smooth.
4. 4 Return chicken and mushrooms to the skillet. Stir in salt, pepper, nutmeg, and Worcestershire sauce. Simmer for 2-3 minutes to combine flavors.
5. 5 Transfer the mixture to the crock pot. Stir in shredded cheddar cheese until melted. Cook on low for 3 hours or on high for 1.5 hours, stirring occasionally if needed to prevent sticking.

🔧Equipment

• Crock Pot
• Large skillet
• Knife and cutting board
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon
• Cheese grater (optional)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 12❤️Cholesterol: 100🧂Sodium: 950🌾Total Carbs: 25🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 35

📝Notes

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This cream of mushroom soup and chicken recipe in the crock pot is always a solid choice for any occasion because it’s simple enough to make ahead of time without losing its flavor, yet it’s hearty enough to feed a crowd when you’re hosting family gatherings. The slow cooker keeps everything moist and tender, making it perfect for busy weeknights or when you need a comforting meal that doesn’t require last-minute stress. Plus, it’s versatile—serve it over rice, with crusty bread, or even as a base for sandwiches, so you can adapt it to whatever the kids or guests are craving. It’s a reliable, no-fuss dish that always brings people together.

❓ Frequently Asked Questions About Crock Pot Cream of Mushroom Soup with Chicken

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

To maximize flavor, start with a rich base of chicken broth, mushrooms, and onions sautéed in butter or olive oil until golden. Add a splash of cream or milk, and a pinch of garlic powder, thyme, and bay leaf. For extra depth, include a small amount of white wine or a splash of bourbon. Cook on low for 6-8 hours or high for 4-5 hours. Stir in the cream of mushroom roux (mix ½ cup all-purpose flour with 1 cup heavy cream, then whisk in 1 cup sliced mushrooms) at the end, and finish with fresh parsley and a sprinkle of grated Parmesan.

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How do I ensure the chicken is tender and fully cooked without overcooking in the slow cooker?

Use boneless, skinless chicken thighs or breasts, as they stay juicier than cuts like drumsticks. Place them in the crock pot first, then add broth, mushrooms, and aromatics. Cook on low for 6 hours or high for 3-4 hours until the internal temperature reaches 165°F (74°C). For extra tenderness, marinate the chicken in a mixture of soy sauce, garlic, and a little cornstarch before cooking.

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Can I substitute any ingredients in the Crock Pot Cream of Mushroom Soup, and if so, what are the best alternatives?

– Mushrooms: Swap for cremini or shiitake for a deeper umami taste, or use a mix of white button and oyster mushrooms for a lighter texture. – Chicken: Use chicken breast (cut into bite-sized pieces), shrimp, or even a little extra white beans for a vegetarian version. – Cream: Replace with coconut milk (for a dairy-free option) or a mix of heavy cream and half-and-half for richness. – Roux: If avoiding gluten, use a cornstarch slurry instead, or blend in blended mushrooms for a velvety texture. – Broth: Low-sodium chicken or vegetable broth works well, but adding a splash of balsamic vinegar or a pinch of smoked paprika enhances flavor.

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What’s the best way to thicken the soup without using a roux, and how long should I let it cook?

For a thickened soup without a roux, use one of these methods: 1. Cornstarch Slurry: Mix 2 tbsp cornstarch with 2 tbsp cold water, stir into the soup at the end of cooking (last 30-45 minutes). Let it simmer until thickened. 2. Pureed Mushrooms: Blend half the mushrooms into the soup before adding cream for a natural, velvety texture. 3. Crock Pot Thickening: After adding the cream, let it cook on high for 10-15 minutes to slightly reduce it naturally. Cook the soup on low for 8 hours or high for 5-6 hours to ensure the flavors meld fully before thickening.

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How do I serve this Crock Pot Cream of Mushroom Soup and Chicken for the best presentation?

For an elegant presentation: – Garnish with fresh parsley, chives, or a sprinkle of flaky sea salt. – Serve in individual bowls with crusty bread, garlic butter, or a side of roasted green beans. – Top with a dollop of sour cream and a grilled cheese sandwich on the side for a hearty meal. – For a rustic touch, use a wooden spoon to mix in extra Parmesan or a drizzle of truffle oil. – Pair with a light white wine (like Pinot Grigio) or a crisp beer to complement the rich flavors.