Name: Easy Mushroom Chicken
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 4 pieces chicken breasts (boneless, skinless) (Trim excess fat for better sauce coverage.); 1 can cream of mushroom soup (10–10.5 oz) (For a lighter sauce, use reduced-fat soup.); 1 cup chicken broth (low-sodium preferred) (Can use vegetable broth for a vegan variation.); 1 packet onion soup mix (Remember this mixture contains salt.); Salt and freshly ground black pepper (To taste.); Noodles, rice, or mashed potatoes (For serving alongside the chicken.)

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I remember the first time I tossed chicken breasts into the slow cooker with a can of cream of mushroom and an onion soup packet — it felt like cheating the best kind of way. This Easy Mushroom Chicken is the kind of set-it-and-forget-it dinner that turns a hectic weeknight into a comforting meal without fuss. It’s creamy, savory, and pairs beautifully with noodles, rice, or mashed potatoes for a crowd-pleasing plate everyone asks about. If you like one-pot, low-effort dinners that still feel homemade, this is a recipe you’ll keep coming back to — and it plays nicely alongside other easy favorites like this easy chicken bake.

Why you’ll love this dish

This recipe hits a lot of weeknight targets: minimal prep, pantry-friendly ingredients, and a long, low cook that yields tender chicken and a silky sauce. It’s budget-friendly — one can of soup stretches a long way — and kid-approved thanks to its mild, familiar flavors. Make it when you want comfort without babysitting the stove: think rainy evenings, busy workweeks, or when you want something effortless for guests.

“Creamy, cozy, and so easy — a weeknight staple that tastes like it took way more work than it did.”

This version keeps things straightforward, but if you enjoy bolder seasonings or a peppery kick, check out a tangier take like the black pepper mushroom chicken for inspiration.

Step-by-step overview

Before you start, here’s what happens in simple terms:

Place the chicken in the slow cooker.
Whisk the creamy sauce from pantry staples.
Pour sauce over the chicken and cook low and slow until tender.
Finish by serving the chicken and spooning sauce over your chosen starch.

If you’d like a quicker, stovetop alternative that uses some similar flavors, there’s a stir-fry approach you can reference for technique and timing in this garlic-soy chicken and mushroom stir-fry.

What you’ll need

4 chicken breasts (boneless, skinless)
1 can cream of mushroom soup (10–10.5 oz)
1 cup chicken broth (low-sodium preferred)
1 packet onion soup mix
Salt and freshly ground black pepper, to taste
Noodles, rice, or potatoes for serving

Substitutions and notes:

Use boneless thighs if you want richer flavor and more forgiving meat.
For a lighter sauce, substitute half-and-half for some of the cream soup or use reduced-fat soup.
Want extra mushroom texture? Stir in 8 oz sliced fresh mushrooms before cooking or during the last hour.

Directions to follow

Pat the chicken breasts dry and place them in a single layer in the slow cooker.
In a medium bowl, whisk together the cream of mushroom soup, chicken broth, and the packet of onion soup mix until smooth. Season lightly with salt and pepper (remember the onion soup mix is salty).
Pour the sauce evenly over the chicken, making sure each piece is coated.
Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the chicken is fork-tender and reaches 165°F (74°C).
Remove the chicken to a platter. Stir the sauce in the slow cooker — if it’s too thin, whisk in 1–2 teaspoons of cornstarch dissolved in cold water and cook on HIGH for 10–15 minutes to thicken. Serve the chicken topped with the mushroom sauce over your choice of noodles, rice, or mashed potatoes.

If you want to adapt this to a quicker method, consider pan-searing the breasts and finishing in the oven with the sauce or using ideas from this rotisserie chicken and mushroom soup for serving inspiration.

Best ways to enjoy it

Pile the saucy chicken over egg noodles and sprinkle with chopped parsley for color.
Serve on a bed of creamy mashed potatoes and roast green beans on the side.
For a lighter plate, spoon sauce over steamed rice with a side of wilted spinach.
Garnish options: fresh thyme, chives, or a squeeze of lemon brightens the richness.

How to store & freeze

Refrigerate: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days. Reheat gently on the stovetop over medium-low or in the microwave until warmed through.
Freeze: Place cooled chicken and sauce in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
Safety tip: Always reheat to an internal temperature of 165°F (74°C). If you plan to freeze, portion into meal-sized containers for easier thawing and reheating.

Helpful cooking tips

Trim excess fat from chicken breasts and pat them dry for better sauce coverage.
Taste the sauce before cooking — because onion soup mix contains salt, you may not need extra.
If your slow cooker runs hot, check at the shorter end of the time range to avoid overcooking.
To thicken the sauce without cornstarch: remove the lid for the last 30–45 minutes of cooking to let liquid reduce.
For more mushroom flavor, sauté sliced mushrooms until golden and add them in the last hour of cooking.

Creative twists

Mushroom-forward: Add a can of drained mushroom pieces plus a splash of Worcestershire sauce for depth.
Herbaceous: Stir in 1–2 teaspoons Dijon mustard and fresh thyme for a sharper profile.
Dairy swap: Replace cream of mushroom with a homemade mushroom béchamel for fresher ingredients.
Low-carb: Serve over cauliflower mash or spiralized zucchini.
Vegan-ish variation: Use firm tofu or seitan and a plant-based cream soup alternative; swap chicken broth for vegetable broth.

Helpful answers

Q: How long does this take to prep and cook?
A: Active prep is about 5–10 minutes. Cook time is 6–8 hours on LOW or 3–4 hours on HIGH in the slow cooker.

Q: Can I use frozen chicken breasts?
A: You can, but cooking from frozen raises food-safety concerns because the meat spends more time in the temperature danger zone. It’s safer to thaw overnight in the fridge first. If you must cook from frozen, increase the high setting time and check that the internal temperature reaches 165°F (74°C).

Q: How can I make the sauce thicker without cornstarch?
A: Remove the slow cooker lid for the final 30–45 minutes to allow liquid to evaporate and reduce, or transfer sauce to a saucepan and simmer until it coats the back of a spoon.

Q: Is this recipe freezer-friendly?
A: Yes — freeze cooled portions in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.

Q: Can I add vegetables to the slow cooker?
A: Root vegetables like carrots and potatoes can be added at the start, but softer vegetables (peas, spinach) should be stirred in during the last 30 minutes to prevent overcooking.

Conclusion

This Easy Mushroom Chicken is ideal when you want a comforting, low-effort meal that still tastes like home cooking. For a creamier, skillet-style version with sauteed mushrooms, try the inspiration at Creamy Mushroom Chicken from Salt & Lavender, and if you’re curious about different mushroom-chicken approaches, see the variations in Mushroom Chicken from The Almond Eater.