yummy recipes

Slow Cooker Mushroom Chicken



  • 4 boneless, skinless chicken breasts
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup chicken broth
  • 8 ounces sliced fresh mushrooms
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • Fresh parsley, chopped (for garnish)


  • Instructions:
    1. Prep the Slow Cooker:
      • Place diced onion, sliced mushrooms, and minced garlic at the bottom of the slow cooker.
    2. Season the Chicken:
      • Season chicken breasts with salt, pepper, dried thyme, and parsley. Arrange them on top of the mushroom and onion mixture.
    3. Prepare the Sauce:
      • In a bowl, whisk together cream of mushroom soup and chicken broth. Spoon the mixture over the chicken.
    4. Slow Cook:
      • Cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender.
    5. Thicken the Sauce:
      • About 30 minutes before serving, mix cornstarch and water in a small bowl. Stir this mixture into the slow cooker sauce to thicken it.
    6. Finish Cooking:
      • Continue cooking for the remaining time. Before serving, sprinkle fresh chopped parsley on top for a visually appealing touch.

    Changes and Advice:

    • Cheesy Twist: Add a cup of shredded Parmesan cheese during the last 30 minutes of cooking for an extra indulgent touch.
    • Veggie Boost: Sneak in more veggies by adding carrots or peas about an hour before the dish is done.
    • Lighter Version: Opt for a lighter version by using low-fat milk and more cornstarch instead of cream of mushroom soup.
    • Meal Prep Magic: Store cooked chicken and sauce in the fridge for up to four days or freeze for future quick dinners.
    • Gluten-Free Option: Choose gluten-free cream of mushroom soup and ensure the chicken broth is gluten-free for a gluten-free version.

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