Crockpot Cream of Mushroom Chicken
A delightful dish combining tender chicken with a rich, creamy mushroom sauce, perfect for busy weeknights.
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Use fresh ingredients for enhanced flavor. Adjust spices for personal preference. For meal prep, refrigerate overnight before cooking. Store leftovers in an airtight container for up to 3-4 days, or freeze for 2-3 months.