Tasty Crockpot Chicken with Cream of Mushroom Soup

Growing up, my mom’s go-to weeknight dinner was always chicken and rice with cream of mushroom soup. It was simple, reliable, and everyone ate it without complaints. But it wasn’t until I discovered my crockpot that I realized this comfort food classic could be even easier to make.

You see, my mom would stand at the stove stirring the sauce to keep it from sticking, but with a crockpot, you just add everything in and let it do its thing. It’s the kind of recipe that’s perfect for those busy days when you can’t hang around the kitchen – which, let’s be honest, is most days for many of us.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the star of this crockpot recipe, but you’ve got some flexibility here. While the recipe calls for chicken breasts, you could also use chicken thighs if you prefer darker meat – they tend to stay even more moist during slow cooking. Fresh chicken is great, but if you’re working with frozen chicken breasts, just make sure they’re completely thawed before adding them to your crockpot. When shopping, look for pieces that are similar in size so they’ll cook evenly, and try to choose breasts that aren’t super thick – if they are, you might want to butterfly them or cut them in half horizontally.

Options for Substitutions

This simple crockpot recipe can be adapted with several easy swaps:

• Chicken breasts: You can easily swap the chicken breasts for chicken thighs – they actually stay more moist during slow cooking. Turkey breast cutlets work too, but may cook a bit faster.
• Cream of mushroom soup: Don’t have cream of mushroom? You can use cream of chicken, cream of celery, or even cream of potato soup instead. For a homemade option, mix 2 cups of milk with 1/2 cup flour, 4 tablespoons butter, and 1 cup chopped mushrooms – cook until thick.
• Onion soup mix: If you’re out of onion soup mix, try 3 tablespoons of dried minced onions plus 2 teaspoons of beef bouillon granules and 1/4 teaspoon each of onion powder and garlic powder.
• Water: Feel free to use chicken broth instead of water for extra flavor. You can also use white wine or even milk for a creamier sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot chicken is overcrowding the pot – arrange your chicken pieces in a single layer to ensure even cooking and proper sauce distribution. Another common error is lifting the lid too frequently during cooking, which can add 15-20 minutes to your cooking time each time you peek, so resist the urge to check on your chicken until the last hour. Adding too much liquid can make your sauce watery, so stick to the recommended amount of water – remember that chicken releases its own juices while cooking, and the cream soup will thin out naturally. For the best texture and flavor, avoid cooking the chicken longer than 6-7 hours on low or 3-4 hours on high, as this can make your chicken stringy and dry instead of tender and juicy.

What to Serve With Crockpot Mushroom Chicken?

This creamy crockpot chicken creates plenty of rich sauce that’s perfect for spooning over your favorite sides. Rice is my go-to choice – whether it’s white, brown, or wild rice, it soaks up all that mushroomy goodness like a dream. If you’re not in a rice mood, egg noodles or mashed potatoes work just as well with this saucy dish. For some green on your plate, try steamed broccoli or green beans, which are great for catching extra sauce. Since the main dish is so creamy and rich, a simple side salad with vinaigrette dressing can help balance out the meal.

Storage Instructions

Keep Fresh: This creamy crockpot chicken stays good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get even better after a day or two as everything melds together, making it perfect for meal prep!

Freeze: Want to save some for later? This dish freezes really well! Just put it in a freezer-safe container or bag and it’ll keep for up to 3 months. I like to freeze it in individual portions so I can grab just what I need for a quick dinner.

Reheat: To warm it up, just pop it in the microwave for a few minutes, stirring halfway through. If you’re using the stovetop, heat it on low, stirring occasionally. Add a splash of milk or chicken broth if the sauce seems too thick after reheating.

Preparation Time	10-15 minutes
Cooking Time	240-420 minutes
Total Time	250-435 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 130-150 g
• Fat: 50-60 g
• Carbohydrates: 40-50 g

Ingredients

• 1 to 2 pounds chicken breasts, boneless and skinless
• 2 cans cream of mushroom soup (10 ounces each)
• 1 packet dried onion soup mix
• 1/2 cup water

Step 1: Prepare the Chicken and Mix the Sauce

Begin by placing the chicken breasts at the bottom of your crockpot, spreading them out evenly.

In a separate bowl, combine the cream of mushroom soup, onion soup mix, and water.

Stir the ingredients together until well blended to create a flavorful sauce.

Step 2: Assemble Ingredients in the Crockpot

Pour the mixed sauce over the chicken breasts, ensuring they are well-covered.

This will help the chicken absorb the flavors as it cooks.

Step 3: Cook to Perfection

Secure the lid on your crockpot.

Set the crockpot to cook on HIGH for 4 hours or on LOW for 7 hours, depending on your time preference.

Let the crockpot do the work, allowing the chicken to cook slowly and absorb the delectable flavors of the sauce.

Step 4: Serve and Enjoy

Once the cooking time has completed, carefully remove the lid.

Check that the chicken is cooked through and tender.

Serve the chicken with your favorite sides, spooning some of the sauce over the top for added flavor.

Enjoy your delicious crockpot meal!