Dinner

Slow Cooker Mushroom Chicken Recipe

Name: Slow Cooker Mushroom Chicken Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 1 ½ pounds boneless skinless chicken breasts (about 3 medium-large breasts); ¼ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon paprika; ½ teaspoon onion powder; 10.5 ounces condensed cream of mushroom soup; ¼ cup chicken broth; 1 teaspoon minced garlic (or 1 clove fresh minced garlic); 16 ounces sliced mushrooms (2-3 cups); 1 cup sour cream; Fresh minced parsley

ByMatteo Rossi January 31, 2026January 31, 2026

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Introduction

This Slow Cooker Mushroom Chicken is a comforting and creamy dish perfect for busy days. Tender chicken breasts simmer in a flavorful mushroom sauce, making for an easy meal that feels special without the fuss.

The image shows two light brown cooked chicken breasts partly covered with sliced mushrooms that are mostly light beige with darker brown edges. These sit in a creamy white sauce with a smooth texture spread around them, filling the pan. Small green parsley pieces are sprinkled on top of the chicken and sauce, adding a fresh contrast. The dish is viewed close up, capturing the sauce's creamy richness and the mushrooms' tender texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds boneless skinless chicken breasts (about 3 medium-large breasts)
¼ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon onion powder
1 cup sour cream
10.5 ounces condensed cream of mushroom soup
¼ cup chicken broth
1 teaspoon minced garlic (or 1 clove fresh minced garlic)
16 ounces sliced mushrooms (2-3 cups)
(optional) fresh minced parsley for garnish

Instructions

Step 1: Season the chicken breasts with salt, black pepper, paprika, and onion powder. Arrange the chicken evenly in the bottom of the slow cooker.
Step 2: In a medium bowl, combine the condensed cream of mushroom soup, chicken broth, and minced garlic. Stir until fully blended, then fold in the sliced mushrooms.
Step 3: Pour the mushroom mixture over the chicken in the slow cooker. Cover and cook for 4 hours on HIGH or 6 hours on LOW, until the chicken is cooked through and tender.
Step 4: About 10 minutes before serving, scoop out a small amount of the cooking liquid and whisk in the sour cream to warm it gently. Pour the sour cream mixture back into the slow cooker and stir to combine.
Step 5: Garnish with fresh minced parsley if desired, then serve the chicken with the creamy mushroom sauce spooned over the top.

Tips & Variations

Use Greek yogurt instead of sour cream for a lighter creamy finish.
Add a splash of white wine to the mushroom sauce for extra depth of flavor.
For a thicker sauce, remove the chicken after cooking and simmer the sauce on the stovetop to reduce before adding sour cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave to prevent the sour cream from curdling.

How to Serve

The image shows two golden-brown cooked chicken breasts partly covered with a creamy light beige sauce filled with many sliced brown mushrooms scattered around and on top. Bright green chopped parsley pieces are sprinkled over the chicken and sauce, adding a fresh color contrast. The dish is close-up, showing the smooth and rich texture of the sauce and the tender, juicy look of the chicken. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra moisture and flavor. Adjust the cooking time slightly if needed until the chicken is tender.

Is it possible to make this recipe in an Instant Pot?

Yes, use the sauté function to brown the chicken first, then cook under high pressure for about 10 minutes. Release the pressure naturally before stirring in the sour cream.