You catch the smell through the steam vent and suddenly you are starving.
That smell of chicken mingling with cream of mushroom soup works its way into your nose and you just can’t ignore it. You’re standing near your pressure cooker, waiting for that valve hiss that means dinner is just about ready.
The steam swirling up makes your mouth water. You remember how quick and easy this meal is, and you feel good about letting the pressure cooker do the heavy lifting today. No fuss, just comfort food waiting on the other side of that float valve.
What Makes Pressure Cooking Win Every Round
- You get tender chicken real fast compared to the oven or stove.
- The broth depth builds up flavor while sealing in moisture.
- The valve hiss tells you things are heating up just right.
- Quick release helps you move on when time’s tight.
- Float valve lets you peek at progress safely without losing steam.
- Slow release keeps things perfect for extra tender results if you’ve got more time.
- Less mess since everything cooks right in one pot, no extra pans to clean.
Everything You Need Lined Up
- 1 can 10.5 ounces cream of mushroom soup
- 10.5 ounces 1 can full Chicken Stock or water
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried thyme
- 1 ½ pounds boneless skinless chicken breasts thawed
- 8 ounces sliced mushrooms
- 1 tablespoon cornstarch and 2 tablespoons water (for thickening)
Stick to this list and you got everything for that creamy mushroom chicken you’re craving. Thawed chicken breasts cook evenly, and the mushroom soup adds that creamy touch.
The chicken stock or even just water works to keep the broth depth perfect. Salt, pepper, and thyme bring in just enough seasoning without overpowering the taste.
Don’t forget the sliced mushrooms on top because they soak up the creaminess and add a little bite. Cornstarch with water is your thickener to make the sauce just right at the end.
Your Complete Cooking Timeline
Step one, you place those chicken breasts right in the bottom of your slow cooker or pressure cooker insert. No need to fuss with extras here.
Step two, stir together cream of mushroom soup, chicken stock, salt, pepper, and dried thyme in a bowl. Pour that right over the chicken like a cozy blanket.
Step three is adding the sliced mushrooms on top. They kinda float over the chicken and soup mix, soaking in flavor while cooking.
Step four, cover the cooker and set it on low for 6 to 7 hours or high for 3 to 4 hours. You wait for that float valve to pop and the valve hiss to let you know it's cooking well.
Step five, mix together cornstarch and water until smooth. Take out the chicken and put it aside for a moment.
Last, stir the cornstarch mixture into the sauce and switch to high for 15 to 20 minutes. Watch that sauce thicken up just right then throw the chicken back in, gently coating it. Serve it warm and get ready for yum.
Quick Tricks That Save Your Time
- Buy pre-sliced mushrooms to skip chopping.
- Use chicken stock instead of water for extra flavor boost without extra work.
- Thaw chicken breasts in cold water quickly if you forgot to prep ahead.
- Quick release that pressure if you’re in a hurry but wanna keep things juicy.
- Prep your cornstarch slurry while the chicken cooks so thickening happens faster.
These little hacks get your dinner table moving faster and keep stress low. That valve hiss and float valve help with safe cooking, but your timing can make or break it too.
When You Finally Get to Eat
As you scoop up that creamy chicken and mushrooms, you notice the sauce clings perfectly to every bite.
The chicken is so tender it kinda melts in your mouth, no chewing marathon here. The mushrooms bring a lovely earthiness that balances the creaminess well.
You feel that warm comfort spread with every forkful. A simple meal that tastes rich and rewarding, just right for a cozy night in or impressing guests without breaking a sweat.
Plus it’s the kind of dish that makes good leftovers for when you don’t wanna cook again tomorrow.
Smart Storage That Actually Works
Let leftovers cool down about 30 minutes before you seal them up in airtight containers. This keeps the sauce and chicken from getting soggy or funky.
Put containers in the fridge where they’ll keep good for up to 3 days. When you reheat, add a splash of broth or water to loosen the sauce if needed.
If you wanna stash some longer, freeze portions in freezer-safe bags and squeeze out the air. Thaw in the fridge overnight before reheating for best texture.
Common Questions and Real Answers
- Can I use thighs instead of breasts? Sure thing. Thighs are juicier and might need a little less time, so watch your cooker’s float valve and adjust accordingly.
- What if I want it less saucy? Use less soup or cook it uncovered a bit at the end to let sauce reduce.
- Can I make this on a stove top? You can, but it won’t be as quick or hands-off. You gotta watch the broth depth so it doesn’t dry out.
- How do I keep mushrooms from getting mushy? Put them on top instead of mixing in so they retain texture better.
- What does the quick release do here? It stops cooking fast so you don’t overcook your chicken. Just be ready for some steam and that valve hiss action.
- Can I add garlic or onion? Absolutely. Toss some chopped garlic or onion in the soup mixture before cooking for extra flavor that works well.
For similar cozy meals, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe or warm yourself up with Classic Crockpot Pierogi Casserole with Kielbasa. And for a snack idea to pair nicely, try our Easy Marinated Cheese Appetizer with Salami & Green Olives.
Easy Crockpot Cream of Mushroom Chicken
Equipment
- 1 Slow cooker or pressure cooker
Ingredients
Ingredients
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) chicken stock or water
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried thyme
- 1 ½ pounds boneless skinless chicken breasts thawed
- 8 ounces mushrooms sliced
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Instructions
- Place chicken breasts in the bottom of your slow cooker or pressure cooker insert.
- Stir together cream of mushroom soup, chicken stock, salt, pepper, and dried thyme in a bowl, then pour over chicken.
- Add sliced mushrooms on top of the chicken and soup mixture.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked through.
- Remove chicken from the cooker and set aside.
- Mix cornstarch and water in a small bowl until smooth.
- Stir the cornstarch mixture into the sauce and switch to high for 15–20 minutes to thicken sauce.
- Return chicken to the thickened sauce and stir to coat.
- Serve warm with rice or vegetables if desired.
