crockpot chicken cream of mushroom recipe
The Best crockpot chicken cream of mushroom recipe
I also appreciate how this dish balances flavor and nutrition without feeling like a chore. Mushrooms are packed with vitamins and minerals, and the chicken provides lean protein, so it’s a smart choice for a meal that feels indulgent but actually supports what your body needs. Plus, the creamy sauce is rich but still light enough that it doesn’t weigh you down—just like a warm, satisfying hug after a long day. It’s the kind of meal that works for special occasions, like a family dinner or a get-together with friends, but it’s also simple enough to whip up on a regular night when you want something hearty and familiar. My husband says it’s his favorite comfort food, and honestly? I think it’s just as good for me.
Crockpot Chicken Cream of Mushroom
A comforting and creamy one-pot meal featuring tender chicken in a rich mushroom sauce, perfect for a cozy dinner. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup sliced mushrooms
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
👨🍳Directions
-
1
In a skillet, heat olive oil over medium heat. Season chicken breasts with thyme, rosemary, salt, and pepper. Cook for 5-6 minutes per side until golden and cooked through. Remove chicken and set aside. -
2
In the same skillet, sauté mushrooms and garlic over medium heat until mushrooms are tender, about 5 minutes. -
3
Pour in chicken broth, tomato sauce, onion powder, salt, pepper, and paprika. Stir well and transfer mixture to the crockpot. Add chicken breasts to the crockpot. -
4
Cover and cook on low for 6-7 hours or on high for 3-4 hours. Stir occasionally if using high heat. -
5
Once cooked, remove chicken and shred. Stir in heavy cream and shredded cheese until melted and creamy. Adjust seasoning if needed.
🔧Equipment
- Crockpot
- Large skillet
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crockpot Chicken Cream of Mushroom Works
❓ Frequently Asked Questions About Crockpot Chicken Cream of Mushroom
What is the best type of chicken to use for this crockpot cream of mushroom recipe?
The best type of chicken to use is boneless, skinless chicken thighs or breasts. Thighs retain more moisture and flavor, while breasts are leaner but still work well. If you prefer a richer texture, thighs are ideal. Avoid whole chicken pieces as they can get too tough when slow-cooked.
How do I prepare the chicken before adding it to the crockpot?
First, season the chicken thoroughly with salt, pepper, and any preferred herbs (like thyme, garlic powder, or parsley). For extra flavor, you can lightly brown the chicken in a pan with a little oil before adding it to the crockpot. This step enhances the overall taste without making it too dry.
Can I substitute mushrooms for the cream of mushroom base?
Yes, you can substitute mushrooms if needed, but the texture and depth of flavor will differ. Instead of the mushroom cream sauce, you could use a white wine and vegetable broth base with added cream, or a heavy cream and garlic sauce for a similar rich consistency. Just adjust seasoning to balance the flavors.
What’s the ideal crockpot setting for this recipe?
For best results, use the low setting for 6–7 hours or the high setting for 3–4 hours, depending on your desired tenderness. If you prefer a thicker sauce, cook on high for a shorter time, then stir and cook a bit longer on low. Always check the chicken first—it should be fork-tender before removing.
Can I make this recipe ahead of time and reheat it?
Yes, you can prepare the crockpot chicken cream of mushroom sauce ahead and store it in the fridge for up to 4 days or freeze it for up to 3 months. To reheat, simply transfer it to the crockpot with a splash of water or broth, cover, and cook on low for 1–2 hours, stirring occasionally. Reheat gently to avoid making it too thick.
