Crock Pot Creamy Mushroom Chicken
A comforting and creamy chicken dish made effortlessly in a slow cooker, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Feel free to use thighs for a richer flavor.
- 1 can cream of mushroom soup (10.5 oz) Can be substituted with homemade cream sauce.
- 8 oz sliced mushrooms Fresh or canned; shiitake or portobello add more flavor.
- 1 cup chicken broth Adds moisture and richness.
- 1 teaspoon garlic powder Can replace with minced garlic for fresh flavor.
- 1 teaspoon onion powder Provides foundational flavor.
- 1/2 cup sour cream Can substitute with Greek yogurt for a lighter option.
- Salt and pepper to taste Finishing touches to elevate the dish.
Instructions
Preparation
- Prepare your slow cooker by spraying it lightly with non-stick cooking spray.
- Season the chicken breasts with salt, pepper, garlic powder, and onion powder, and place them in the bottom of the slow cooker.
- Spread cream of mushroom soup generously over the chicken.
- Add sliced mushrooms onto the chicken.
- Pour chicken broth over all ingredients and stir gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- When near ready, stir in sour cream and let meld for another 10-15 minutes.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to three months. Reheat gently on the stove or microwave.