Slow Cooker Mushroom Chicken (Only 5 Ingredients!). You know those busy days when you have no idea what to cook for dinner? This mushroom chicken recipe is my go-to lifesaver! All you do is put some raw chicken in the slow cooker, pour a few simple things on top, and just walk away. That’s it! A few hours later, your whole house smells amazing and dinner is ready. The chicken comes out super soft and juicy, covered in a thick, yummy mushroom sauce. It tastes like you worked really hard on it, but trust me — you barely did anything at all!
Serves: 4 people
What You Need
- 2 pounds of boneless, skinless chicken breasts (about 4 pieces)
- 2 cans of cream of mushroom soup (10.5 oz each)
- 2 small cans of sliced mushrooms (4 oz each), drained
- 1 packet of dry onion soup mix
- ½ cup of water
Slow Cooker Mushroom Chicken: Steps
- Lay your chicken breasts flat on the bottom of your slow cooker. Try to keep them in one single layer.
- In a bowl, mix together the cream of mushroom soup, the onion soup mix packet, and the water. Stir it all together until it looks smooth.
- Pour that soup mixture right over the top of the chicken.
- Open your canned mushrooms, drain out the liquid, and dump the mushrooms on top. Spread them around a little so they cover the chicken nicely.
- Put the lid on your slow cooker. Cook it on low heat for 5 to 6 hrs, or on high heat for 3 to 4 hrs. You’ll know it’s done when the chicken is really soft and fully cooked inside (165°F if you use a meat thermometer).
- When it’s done, use two forks to pull the chicken apart into pieces right in the slow cooker — or just leave the pieces whole if you like. Give everything a gentle stir so the chicken gets coated in that delicious gravy.
- Give the sauce a quick taste. Put in a bit of salt and pepper if you feel it needs more taste. Serve it hot and make sure to spoon lots of that mushroom gravy over each plate!