Crockpot Cream of Mushroom Chicken is a delightful dish that combines tender chicken with a rich, creamy sauce. This recipe is perfect for busy weeknights when you want a hearty, home-cooked meal without spending hours in the kitchen. Just set your Crockpot in the morning and return home to the comforting aroma of a delicious dinner waiting for you.
Why We Love This Crockpot Cream of Mushroom Chicken Recipe
This recipe shines for several reasons. First, it’s incredibly easy to prepare. With minimal prep time, just a few minutes in the morning, and you can let the slow cooker do all the work. The ingredients blend beautifully, creating a savory sauce that makes the chicken tender and flavorful. Plus, it’s versatile; you can serve it over rice, cauliflower rice, or even with your favorite vegetables. Not to mention, it’s a crowd-pleaser, making it suitable for family dinners or gatherings with friends. Each bite feels like a warm hug, reminding you of home-cooked meals and cherished moments around the dinner table.
Ingredients about Crockpot Cream of Mushroom Chicken
To prepare this delicious Crockpot Cream of Mushroom Chicken, gather the following ingredients:
- 2 lbs boneless skinless chicken breasts
- 10.5 ounces can of low sodium condensed cream of mushroom soup
- 10.5 ounces of low sodium chicken stock
- 1 packet of onion soup mix
- 16 ounces of sliced mushrooms (if using canned, make sure to drain them)
- ½ teaspoon dried thyme
- 1 teaspoon pepper
How to Make Crockpot Cream of Mushroom Chicken Directions
Step into the world of effortless cooking with this straightforward recipe! Start by getting your slow cooker ready. You can either spray its interior with non-stick cooking spray or use a slow cooker liner for easy cleanup later.
Next, grab a mixing bowl and pour in the condensed cream of mushroom soup, the low sodium chicken stock, and the onion soup mix. Take a moment to stir these ingredients together until fully blended, creating a creamy base for your chicken. After this, it’s time to add the sliced mushrooms, dried thyme, and pepper. Stir everything together once more ensuring the mushrooms and seasoning are well-distributed throughout the mix.
Now, it’s time for the star of the show: the chicken! Lay your boneless skinless chicken breasts into the slow cooker. Make sure they’re arranged in a single layer. Gently press them down into the sauce mixture, helping them to get nicely coated with that flavorful sauce.
Set your slow cooker to cook on high for about 4 to 4.5 hours, or if you prefer a slower meal, you can cook it on low for 7 to 8 hours. It’s important to keep an eye on the cooking time, as different slow cookers can vary significantly. The chicken is done when it’s fully cooked and tender.
Once your cooking time is up, carefully remove the chicken from the slow cooker and place it in a large bowl. Now comes the fun part! Shred the chicken using either a hand mixer, a stand mixer with the paddle attachment, or simply with two forks. After shredding, return the chicken to the crockpot and stir it back into the creamy sauce, ensuring it absorbs all that delicious flavor.
How to Serve Crockpot Cream of Mushroom Chicken
When it comes to serving your Crockpot Cream of Mushroom Chicken, the possibilities are endless! You can ladle the creamy chicken over a bed of fluffy rice, whether white, brown, or even cauliflower rice for a lighter option. This pairing balances the richness of the sauce beautifully.
Alternatively, you might consider serving it alongside steamed vegetables. Broccoli, green beans, or a fresh green salad can complement the meal nicely, adding a healthy touch. For a comforting twist, serve it with buttery mashed potatoes to soak up that incredible sauce. No matter how you choose to serve it, this dish guarantees a satisfying and comforting meal every time.
Expert Tips: Crockpot Cream of Mushroom Chicken
To elevate your cooking experience, here are some expert tips for preparing the ultimate Crockpot Cream of Mushroom Chicken:
- Use Fresh Ingredients: While canned mushrooms are convenient, using fresh sliced mushrooms can enhance the dish’s overall flavor and texture.
- Adjust the Spices: Feel free to tweak the amount of pepper or add garlic powder for an extra boost of flavor. Experimenting with spices leads to a unique meal that suits your palate.
- Keep an Eye on Cooking Time: Different models of slow cookers have varying heat intensities. If it’s your first time making this dish, check the chicken occasionally to avoid overcooking.
- Shred Effectively: Using a hand mixer for shredding chicken is a game-changer. It saves time and results in perfectly shredded meats that absorb the sauce beautifully.
- Make it Ahead: This dish can be prepared in advance. Simply follow the recipe, then refrigerate it overnight and cook it the next day. It’s a convenient option for meal prep!
How to Store Crockpot Cream of Mushroom Chicken
If you happen to have leftovers (which is rare because it’s so delicious!), storing your Crockpot Cream of Mushroom Chicken is simple. Allow the dish to cool to room temperature, then transfer it to an airtight container. It can comfortably stay in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the chicken as well. Portion it into freezer-safe containers, making it easier to thaw and reheat later. Properly stored, it can remain frozen for 2-3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Variation of Crockpot Cream of Mushroom Chicken
One of the best things about this Crockpot Cream of Mushroom Chicken recipe is its versatility. You can easily adapt it by incorporating different ingredients or flavors. Here are some fun variations to try:
- Add Vegetables: Consider adding carrots, peas, or bell peppers to the slow cooker along with the chicken. They not only add color but also enhance the nutritional value of the dish.
- Use Different Sauces: If you’re not a fan of cream of mushroom, try substituting it with cream of chicken soup or even a cheesy sauce for a different flavor profile.
- Herb Variations: While thyme is delicious, feel free to mix it up with rosemary or basil for a different herbaceous flavoring. Fresh herbs can make a noticeable difference!
- Creamy Alternative: For a richer sauce, stir in some cream cheese or sour cream at the end of cooking. This adds an extra layer of creaminess to the dish.
- Spicy Kick: If you like a kick, add some crushed red pepper flakes or diced jalapeños for a zesty version that brings heat to the flavorful sauce.
FAQ
Can I make Crockpot Cream of Mushroom Chicken with frozen chicken breasts? Yes, you can use frozen chicken breasts. Just increase the cooking time slightly, ensuring the chicken is cooked through and safe to eat.
What can I serve with Crockpot Cream of Mushroom Chicken? You can serve it over rice, cauliflower rice, or alongside your favorite vegetables or mashed potatoes for a fulfilling meal.
How long can I keep leftovers of Crockpot Cream of Mushroom Chicken in the refrigerator? Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Can I use other types of mushrooms? Absolutely! Feel free to use your favorite types of mushrooms such as shiitake, portobello, or a mix for added flavor and texture.
Is this dish suitable for meal prep? Yes! It’s perfect for meal prep. You can make a large batch and divide it into portions for easy lunches or dinners throughout the week.
Crockpot Cream of Mushroom Chicken
Ingredients
Main ingredients
- 2 lbs boneless skinless chicken breasts
- 10.5 ounces low sodium condensed cream of mushroom soup
- 10.5 ounces low sodium chicken stock
- 1 packet onion soup mix
- 16 ounces sliced mushrooms drain if using canned
- 0.5 teaspoon dried thyme
- 1 teaspoon pepper
Instructions
Preparation
- Spray the interior of the slow cooker with non-stick cooking spray or use a slow cooker liner.
- In a mixing bowl, combine the condensed cream of mushroom soup, low sodium chicken stock, and onion soup mix. Stir until well blended.
- Add the sliced mushrooms, dried thyme, and pepper to the mixture, and stir until evenly distributed.
- Place the boneless skinless chicken breasts in a single layer in the slow cooker, pressing them gently into the sauce.
Cooking
- Set the slow cooker to cook on high for 4 to 4.5 hours or on low for 7 to 8 hours.
Finishing
- Once cooking is complete, remove the chicken and shred it using forks or a hand mixer.
- Return the shredded chicken to the slow cooker and stir it back into the creamy sauce.
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