Description

This Slow Cooker Chicken Mushrooms recipe is an effortless and comforting meal perfect for busy days. Tender boneless, skinless chicken breasts simmer in a creamy sauce made from cream of chicken soup, Italian dressing mix, and fresh mushrooms, all cooked low and slow in a crockpot. Finished with sour cream and fresh parsley for a creamy, flavorful dish that pairs wonderfully with rice, pasta, or vegetables.

Ingredients

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Chicken

4 pieces boneless, skinless chicken breasts (pounded to even thickness)
Black pepper (freshly ground to taste)
Fresh parsley (optional, chopped for color)

Sauce & Mushrooms

2 cloves fresh garlic (minced)
8 oz cremini mushrooms (sliced)
10.5 oz can cream of chicken soup
1 cup chicken broth (low-sodium)
1 packet Italian dressing mix
1/2 cup unsalted butter
1 cup sour cream (room temperature)

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Instructions

Prep: Spray the slow cooker insert lightly with cooking spray to prevent sticking. Place the pounded, boneless, skinless chicken breasts evenly on the bottom of the slow cooker.
Mix Sauce: In a bowl, whisk together the cream of chicken soup, Italian dressing mix, and low-sodium chicken broth until the mixture is smooth and well combined.
Assemble: Pour the prepared sauce evenly over the chicken breasts in the slow cooker. Top the chicken with the sliced cremini mushrooms and minced garlic, distributing evenly.
Cook: Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, until the chicken is tender and cooked through.
Finish: Once cooked, stir in the sour cream into the sauce gently until creamy and blended. Season with freshly ground black pepper to taste. Garnish with chopped fresh parsley for a pop of color and freshness before serving.

Notes

For best results, use boneless, skinless chicken breasts pounded to an even thickness to ensure uniform cooking.
You can substitute cremini mushrooms with white button mushrooms if unavailable.
If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to let it reduce slightly.
Serve with rice, mashed potatoes, or pasta to make a complete meal.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.