Slow Cooker Mushroom Chicken Recipe
A creamy and comforting Slow Cooker Mushroom Chicken recipe featuring tender chicken breasts cooked in a savory mushroom sauce made with sour cream and condensed mushroom soup. This easy, hands-off dish is perfect for busy days and yields a rich, flavorful dinner for the whole family.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 15 minutes (high) or 6 hours 15 minutes (low)
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken
- 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
Sauce
- 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
Garnish (optional)
- Fresh minced parsley
Instructions
- Season Chicken: Season the chicken breasts evenly with salt, black pepper, paprika, and onion powder. Arrange the chicken in the bottom of the slow cooker in a single layer.
- Prepare Mushroom Sauce: In a medium bowl, combine the condensed cream of mushroom soup, chicken broth, and minced garlic. Stir thoroughly until fully combined. Then fold in the fresh sliced mushrooms.
- Cook Chicken and Sauce: Pour the mushroom sauce mixture evenly over the chicken in the slow cooker. Cover with the lid and cook on high for 4 hours or on low for 6 hours, until the chicken is tender and cooked through.
- Add Sour Cream: Near the end of the cooking time, scoop out a small amount of the broth from the slow cooker and whisk in the sour cream to warm it gently. Pour the sour cream mixture back into the slow cooker and stir to combine. Allow to heat through for a few minutes.
- Garnish and Serve: Optionally garnish with fresh minced parsley before serving. Serve warm with your choice of sides such as rice, mashed potatoes, or steamed vegetables.
Notes
- To prevent sour cream from curdling, add it at the end of cooking and warm it gently in some broth before mixing it back in.
- Feel free to substitute cremini or button mushrooms based on availability.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish pairs well with rice, noodles, or crusty bread to soak up the creamy sauce.
- For a thicker sauce, cook uncovered for the last 30 minutes to reduce excess liquid.
Find it online: https://cozyplatter.com/slow-cooker-mushroom-chicken-recipe/
