Easy Crockpot Cream of Mushroom Chicken
This creamy crockpot mushroom chicken is the perfect dump-and-go comfort food made easy in your slow cooker. Rich flavor with little effort!
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.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Add a splash of broth when reheating to restore texture.