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Crockpot Chicken Cream of Mushroom Recipes

  • Total Time: 4 hours 15 minutes – 7 hours 15 minutes
  • Yield: 6 servings

Ingredients

For the Chicken & Mushroom Base

  • 2 lbs boneless, skinless chicken thighs (or substitute 4 chicken breasts for leaner protein)

  • 8 oz fresh cremini mushrooms, sliced (swap with white mushrooms or 1 can drained mushrooms in a pinch)

  • 1 medium yellow onion, diced

  • 3 garlic cloves, minced

  • 1 tsp dried thyme (or 1 tbsp fresh thyme)

  • ½ tsp smoked paprika (optional, for depth)

For the Creamy Sauce

  • 2 cans (10.5 oz each) cream of mushroom soup (use gluten-free cream of mushroom soup if needed)

  • 1 cup chicken broth (low-sodium recommended)

  • ½ cup heavy cream (or substitute half-and-half for a lighter option)

  • 4 oz cream cheese, softened (try dairy-free cream cheese for a vegan twist)

  • 1 tbsp Worcestershire sauce (use gluten-free if required)

  • ½ tsp black pepper

Optional Add-Ins for Your Crockpot Chicken Cream of Mushroom

  • 1 cup frozen peas (add in the last 30 minutes)

  • 2 cups baby spinach (stir in before serving)

  • 1 tbsp lemon zest (brightens the richness)

Substitutions & Tips

  • Chicken: Swap thighs for 1.5 lbs boneless turkey or tofu for a plant-based version.

  • Mushrooms: No fresh mushrooms? Use 1 oz dried porcini mushrooms (rehydrated) for an earthy boost.

  • Creamy Texture: Replace heavy cream with coconut milk for dairy-free creaminess.

  • Herbs: Rosemary or sage work well alongside thyme.

Crockpot Chicken Cream of Mushroom ingredients

Instructions

Step 1: Layer the Chicken and Mushroom Base

  1. Prep the crockpot: Lightly grease the inside of your slow cooker with cooking spray or olive oil.

  2. Arrange the chicken: Place 2 lbs boneless, skinless chicken thighs (or breasts) in an even layer at the bottom.

  3. Add veggies: Scatter 8 oz sliced mushrooms, 1 diced onion, 3 minced garlic cloves, and 1 tsp dried thyme over the chicken.

Tip: For deeper flavor, sauté mushrooms and onions in a skillet for 5 minutes before adding to the crockpot.

Step 2: Create the Creamy Sauce

  1. Whisk the sauce: In a bowl, combine 2 cans cream of mushroom soup, 1 cup chicken broth, ½ cup heavy cream, 4 oz softened cream cheese, 1 tbsp Worcestershire sauce, and ½ tsp black pepper. Mix until smooth.

  2. Pour over chicken: Spread the sauce evenly over the chicken and veggies, ensuring everything is coated.

Sensory cue: The garlic and thyme will smell earthy and aromatic as they meld with the sauce.

Step 3: Slow Cook to Perfection

  1. Set the timer: Cover and cook on low for 6-7 hours or high for 4-5 hours until the chicken shreds easily with a fork.

  2. Add optional veggies: If using 1 cup frozen peas or 2 cups baby spinach, stir them in during the last 30 minutes of cooking.

Tip: For a dairy-free Crockpot Chicken Cream of Mushroom, swap heavy cream and cream cheese with coconut milk and dairy-free cream cheese.

Step 4: Finish and Serve

  1. Shred the chicken: Use two forks to break the chicken into bite-sized pieces directly in the crockpot.

  2. Adjust consistency: If the sauce is too thick, stir in ¼ cup broth. Too thin? Mix 1 tbsp cornstarch with cold water and stir into the sauce; cook 15 more minutes.

  3. Garnish: Sprinkle with fresh parsley or lemon zest for brightness.

Serve: Ladle your Crockpot Chicken Cream of Mushroom over mashed potatoes, egg noodles, or cauliflower rice for a gluten-free option.

 

Crockpot Chicken Cream of Mushroom prep

 

  • Author: Alex Morgan
  • Prep Time: 15 minutes
  • Cook Time: 4–5 hours (High) or 6–7 hours (Low)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American (Comfort Food)
  • Diet: Gluten Free

Nutrition

  • Calories: 380 kcal
  • Sugar: 3g
  • Sodium: 950mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 130mg

Keywords: Crockpot Chicken Cream of Mushroom