Cream of Mushroom Soup and Chicken Recipe in Crock Pot

Make this creamy, comforting chicken dinner using cream of mushroom soup in your crock pot. A simple, hearty slow-cooked meal that’s perfect for busy nights.

Why This Cream of Mushroom Soup and Chicken Recipe in Crock Pot Works

If you love warm, comforting meals that practically cook themselves, this cream of mushroom soup and chicken recipe in a crock pot is a lifesaver.

With minimal prep and only a handful of ingredients, it delivers tender, flavorful chicken in a rich, creamy mushroom sauce. The magic lies in the slow cooker, which lets the chicken soak up every bit of the savory, creamy flavor while you go about your day.

Using condensed cream of mushroom soup makes the sauce silky and delicious without heavy cream or complicated steps. Whether you’re a busy parent, beginner cook, or just craving comfort food, this recipe guarantees a no-fail, family-approved dinner that tastes like you spent hours in the kitchen.

What You’ll Need (Ingredients)

You only need a few pantry staples to make this easy crock pot chicken with cream of mushroom soup:

Ingredient	Amount	Notes
Boneless, skinless chicken breasts	4–5 pieces	Can also use thighs for juicier meat
Condensed cream of mushroom soup	1 can (10.5 oz)	Use low-sodium for a lighter option
Chicken broth or water	½ cup	Adds moisture and flavor
Fresh mushrooms (optional)	1 cup, sliced	For added texture and flavor
Garlic powder	1 tsp	Or use fresh minced garlic
Onion powder	1 tsp	Adds depth of flavor
Salt and black pepper	To taste	Adjust before serving
Dried thyme or parsley	½ tsp	Optional for aroma
Cornstarch slurry (cornstarch + water)	1 tbsp each	Optional for thickening sauce

Pro Tip: For a richer taste, mix in a splash of milk or sour cream right before serving.

How to Prepare and Cook

Making this cream of mushroom soup and chicken recipe in crock pot couldn’t be easier:

Step 1 – Prepare the chicken:
Pat the chicken dry and season both sides with salt, black pepper, garlic powder, and onion powder.

Step 2 – Mix the sauce:
In a bowl, combine condensed cream of mushroom soup, chicken broth, and thyme (if using). Whisk until smooth.

Step 3 – Assemble in the crock pot:
Place the chicken pieces at the bottom of your slow cooker. Pour the creamy mushroom mixture over the chicken. Scatter sliced mushrooms on top.

Step 4 – Slow cook:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and fully cooked (internal temp 165°F).

Step 5 – Thicken the sauce (optional):
If the sauce is too thin, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and cook uncovered for 10–15 minutes until thickened.

Step 6 – Serve:
Serve whole or shred the chicken and mix it into the creamy sauce.

Expert Note: Avoid overcooking—chicken in the crock pot can dry out if left too long on HIGH heat.

Best Crock Pot Settings & Expert Tips

• Low and slow is best. Cooking on LOW yields the most tender, juicy chicken.
• Add mushrooms fresh, not canned. They absorb the sauce beautifully.
• Avoid curdling dairy. If adding sour cream or yogurt, stir it in just before serving.
• Use low-sodium options. Canned soups and broths can be salty—adjust seasoning later.
• Don’t skip the lid! Lifting it during cooking releases steam and slows down the process.
• Add herbs last. Sprinkle parsley or thyme at the end for a fresh, aromatic finish.

What to Serve With the Chicken & Sauce

The creamy, savory sauce of this crock pot cream of mushroom chicken pairs wonderfully with sides that soak it up. Try:

• Fluffy white rice or brown rice for a comforting classic.
• Egg noodles or mashed potatoes to hold that creamy sauce.
• Steamed veggies like broccoli, carrots, or green beans for color and balance.
• Buttery rolls or garlic bread to mop up every bit of gravy.

Serving Idea: Use the shredded chicken as a filling for wraps or over baked potatoes for a quick lunch option.

Nutrition, Variations & Tweaks

Nutrient (per serving)	Approx. Amount
Calories	310
Protein	33g
Fat	14g
Carbohydrates	12g
Sodium	620mg

Healthier options:

• Use low-fat soup or replace part of it with Greek yogurt for a lighter sauce.
• Substitute cream of chicken soup if you prefer a milder flavor.
• Add fresh herbs like rosemary or basil for fragrance.
• Mix in spinach or peas in the last 10 minutes of cooking for extra nutrients.
• Swap in chicken thighs for juicier, more flavorful meat.

Pro Tip: For a richer flavor, add a splash of white wine or Worcestershire sauce to the mix before cooking.

How to Store, Freeze & Reheat

Storage:
Refrigerate leftovers in an airtight container for up to 4 days.

Freezing:
Let the dish cool completely, then freeze portions in sealed containers or freezer bags for up to 3 months.

Reheating:
Thaw overnight in the fridge, then reheat on LOW in the crock pot or in the microwave with a splash of broth or water to loosen the sauce.

Tip: Shred the chicken before freezing for easier reheating and serving later.

Frequently Asked Questions (FAQ)

Q: Can I use frozen chicken for this recipe?
A: It’s safer to thaw chicken first to ensure even cooking. Frozen chicken can stay at unsafe temperatures too long in the crock pot.

Q: How can I thicken the sauce?
A: Mix 1 tbsp cornstarch with 1 tbsp cold water, then stir it into the sauce and cook for 10–15 minutes more.

Q: Can I use cream of chicken soup instead of mushroom?
A: Yes! It gives a milder, smoother flavor while keeping the same creamy texture.

Q: How do I prevent overcooked chicken?
A: Use LOW setting and remove the chicken once it hits 165°F (74°C).

Try This Crock Pot Comfort Classic Tonight

This cream of mushroom soup and chicken recipe in crock pot is the ultimate weeknight comfort food—simple, hearty, and full of creamy flavor.

With just a few ingredients and your trusty slow cooker, you can create a meal that feels homemade and satisfying without spending hours in the kitchen. Serve it over rice, noodles, or mashed potatoes and watch it become a new family favorite