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Crockpot Mushroom Chicken – this easy slow cooker chicken recipe is a quick and delicious way to get dinner on the table. Just dump a few ingredients into the crockpot and forget it until dinner – cream of mushroom chicken is one of our favorite easy meals!

Crockpot Mushroom Chicken - this easy slow cooker chicken recipe is a quick and delicious way to get dinner on the table. Just dump a few ingredients into the crockpot and forget it until dinner!

Easy Chicken in the Crockpot

Awhile back I was trying to think of something to make for dinner with the frozen chicken breasts on my counter. I always forget to take the chicken out to defrost early enough! It was about 2:00 so I knew I had time to throw them in the crockpot but I didn’t want to just throw some salsa on them like normal. Instead of defaulting to my normal crockpot chicken, I decided to shop my pantry to see what I could improvise. I found a can of condensed mushroom soup and remembered a pork chop and rice dish my mom use to make that I loved. If chicken can cook in the crockpot with salsa, I figured it could cook with a can of mushroom soup, right? And it CAN and it’s SO GOOD.

The first time I made this Crockpot Mushroom Chicken recipe, I just added the soup and a can of water to the crockpot with the frozen chicken and cooked it about 4 hours on high, then shredded it and served it over rice. It was delicious. Mel couldn’t stop eating it and commenting how good it was. It really reminded me of my mom’s pork chops and mushroom rice recipe (which someday I’ll have to share).

Crockpot Mushroom Chicken - this easy slow cooker chicken recipe is a quick and delicious way to get dinner on the table. Just dump a few ingredients into the crockpot and forget it until dinner!

Ingredients Needed

I know that cooking frozen chicken breasts in the crockpot is a controversial topic. I do it all the time and I’m still alive, but for safety sake the recipe is written for thawed chicken. If you’re lazy or forgetful like me, you can cook it from frozen at your own risk.

I knew immediately this was going to become a blog recipe, so I made a few tweaks and it became even better. This is one of those meals I dream about because the flavors are so good. I know you’re going to love it as much as we do.

How to make Cream of Mushroom Chicken

  1. Instead of mixing the soup with 1 can of water (as noted in the directions on the can), I used chicken stock. This added a ton of extra flavor.
  2. I added salt, pepper, and herbs to the mixture as well. If you worry about salt, you can omit and add it after, if you prefer. I also used a low sodium soup.
  3. I threw in some sliced mushrooms with the chicken to add some texture to the recipe.
  4. At the end of cooking I added some cornstarch to thicken the sauce.

The result? One of the best easy crockpot chicken recipes we’ve ever eaten!

Crockpot Mushroom Chicken is one of those easy chicken recipes you’re family will love and you’ll find yourself making again and again.

Crockpot Mushroom Chicken Recipe

Tips for the perfect Crockpot Mushroom Chicken:

  1. Again, for safety sake I am recommending thawed chicken breasts, but you can start with frozen.
  2. Timing for crockpot cooking can be wonky. These cook (from thawed) in under 4 hours on high. Just keep an eye on them.
  3. If you worry about overcooking chicken in the slow cooker, use bone-in breasts but it will take longer to cook.
  4. This is delicious served over rice or pasta. Mel loved the sauce/gravy that goes along with it. It was delicious!

If you love cooking chicken in the crockpot you must try my friend Stephanie’s Easy Cheesy Crockpot Chicken, Slow Cooker Chicken Potato Soup, or my personal favorite, Crockpot Chicken Marsala.

Crockpot Mushroom Chicken

Crockpot Cream of Mushroom Chicken Recipe

4.14 from 194 votes
Crockpot Mushroom Chicken – this easy slow cooker chicken recipe is a quick and delicious way to get dinner on the table. Just dump a few ingredients into the crockpot and forget it until dinner!
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Yield 4 servings
Serving Size 1 serving


  • 1 can 10.5 ounces cream of mushroom soup
  • 10.5 ounces 1 can full Chicken Stock or water
  • 1 teaspoon salt1
  • ¼ teaspoon pepper
  • ½ teaspoon dried thyme
  • 1 ½ pounds boneless skinless chicken breasts thawed2
  • 8 ounces sliced mushrooms
  • 1 tablespoon cornstarch
  • 2 tablespoons water
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  • Spray a 5-7 quart slow cooker with nonstick cooking spray.
  • Add soup to the crockpot insert, then fill the soup can with chicken stock or water and add it to the crockpot. Add the spices, then stir to combine. Place the chicken in the soup mixture and top with mushrooms.
  • Cover and cook on high for 2-3 hours or low 4-6 hours, or just until chicken is cooked through.
  • Remove chicken from the crockpot and let sit for a few minutes. While you’re waiting for the chicken to rest, stir together cornstarch and water and stir it into the crockpot mixture. Cover.
  • Shred the chicken and return it to the sauce in the crockpot. Set to warm until ready to eat or eat immediately.
  • Serving suggestions: rice and vegetables.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 11g | Protein: 37g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 101mg | Sodium: 1032mg | Fiber: 2g | Sugar: 3g
Nutritional information not guaranteed to be accurate
Course Main Course
Cuisine American

Favorite Chicken Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. I made this and I didn’t add any water but added fresh mushrooms and the moisture from the mushrooms made this so yummy!

  2. Very good, quick and easy crockpot recipe. I added in a little orzo instead of cornstarch. Will definitely make again.

    1. If the chicken is in a single layer it should take the same amount of time as listed, if you have to stack them then it will take longer – check it at 2 hours and see to gauge how long.

  3. I’ve made variations on this for years, but I don’t add liquid — I just use soup. Sometimes add mushrooms, or onions (both of which add liquid as they cook), or Parmesan or Swiss. Have made with broccoli and cream of broccoli soup … lots of ways.
    PS I’ve never worried about overcooking – the cream soups seem to keep it moist no matter what!

  4. If I’ve made this once, I’ve made it 50 or more times. I’ve also spread it to family in Ohio, Texas, and Georgia. It is very rare that I stray from the basic recipe … but … I’ve used powdered Thyme on occasion and that spices things up a notch … I’ve made it with the addition of a large diced onion … again a slightly different but still excellent taste … and I’ve thrown in a couple of cups of frozen peas occasionally … since peas never hurt anything. This is a great and forgiving recipe. I’m not a chef … nor a particularly good cook, but I know a “good” when I put it in my mouth … as does my family. This is a keeper …

  5. Just not flavorful enough, and the sauce didn’t thicken at all, it was quite watery. Should have some butter or olive oil. Thyme was kind of strong. I used one can mushroom soup and one can broth.

  6. Made this tonight with chicken broth instead of water and flour instead of cornstarch. I didn’t have corn starch. Amazing! I’m definitely going to make this again.

  7. So delicious and easy – especially while working from home during the pandemic. Pop the items into my slow cooker at lunch and have dinner ready in a few hours! I’ve made the recipe a few times now, and actually prefer using water over chicken stock. Just gives it more of the flavor I’m looking for – the chicken stock was a bit too salty/rich. I have no problem thickening the sauce with cornstarch.. it’s actually very easy to get it super thick using this method so not sure how others are having an issue. Love this recipe!!

  8. Did mushroom chicken the gravy wasn’t that thick, think 2cans of mushroom soup would be better.