- 4 boneless, skinless chicken breasts
- Kosher salt, to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 1 (10.75-ounce) can cream of mushroom soup
- 1/4 cup all-purpose flour
- 1 (4-ounce) can sliced mushrooms, strained, liquid reserved
- 1 tablespoon finely chopped fresh parsley, for garnish
Steps to Make It
- Gather the ingredients.
- Pat the chicken breasts dry with paper towels.
- Sprinkle them all over with the salt, pepper, and paprika, and then arrange them in the crock pot.
- In a bowl, whisk the cream of mushroom soup with the flour and the reserved liquid from the mushrooms. Stir the mushrooms into the soup mixture.
- Pour the sauce over the chicken.
- Cover the pot and cook on low for about 5 to 6 hours, or until the chicken is cooked and tender. The chicken’s internal temperature should read 165 F on an instant-read thermometer.
- Serve sprinkled with chopped fresh parsley and enjoy.
Tips
- Chicken breasts can become dry and tough when slow-cooked for longer than 5 or 6 hours. Some newer crock pots cook at higher temperatures, so check the chicken breasts for tenderness after 5 hours if your slow cooker tends to cook foods quickly. Because chicken breasts are so lean and can dry out easily, it is recommended to cook them on low instead of high.
- If you have to be away for more than 6 hours, consider using boneless chicken thighs, as they are more forgiving than chicken breasts. The chicken thighs contain more fat than breasts, so they maintain their tenderness and juiciness after 8 hours in the slow cooker on low. Chicken thighs don’t yield as much meat as chicken breasts do, so you might need 6 to 8 for a family of 4, depending on the size of the thighs and your family’s appetite.
Recipe Variations
- Add a chicken bouillon cube to the sauce for extra flavor.
- Replace the cream of mushroom soup with cream of chicken soup or cream of chicken with herbs.
- If you crave smoky flavor, add about 1 cup of diced ham to the dish.
- Sprinkle crumbled cooked bacon over the chicken just before serving.
- For a burst of color, add some pimiento or red bell pepper strips to the chicken during the last hour of cooking, or garnish the chicken with sliced green onion tops.
- To turn this dish into a complete meal, add some frozen peas toward the very end of cooking; the peas only need about 10 minutes or so to heat up.
WHAT KIND OF MUSHROOMS TO USE
Baby portobello mushrooms are a great choice for this mushroom chicken recipe. They are a little more mature than white button mushrooms (button mushrooms are the same mushroom, just younger), which gives them a more robust mushroom taste. If you can’t find baby portobellos though, you can totally use white button mushrooms.
WHAT TO SERVE WITH CROCKPOT MUSHROOM CHICKEN
Mushroom chicken is fabulous with mix-ins like peas or spinach and great served with side dishes like pasta, rice, or mashed potatoes. I like to serve a garden salad on the side to make a complete meal.
HOW LONG DOES MUSHROOM CHICKEN LAST IN THE FRIDGE?
Store mushroom chicken covered in the refrigerator. Leftovers should be eaten within 3-4 days.