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–+ servings

Easy Mushroom Chicken

Delicious plate of easy mushroom chicken served with vegetables
A comforting, set-it-and-forget-it meal featuring tender chicken breasts cooked in a creamy mushroom sauce, perfect for weeknight dinners.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Serving Size 4 servings

Ingredients

Main 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.

Seasoning

  • Salt and freshly ground black pepper To taste.

Serving Suggestions

  • Noodles, rice, or mashed potatoes For serving alongside the chicken.

Instructions

Preparation

  • 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.
  • Pour the sauce evenly over the chicken, ensuring each piece is coated.

Cooking

  • 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.

Serving

  • Serve the chicken topped with the mushroom sauce over your choice of noodles, rice, or mashed potatoes.

Notes

Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days. Reheat gently. Freeze for up to 3 months; thaw overnight before reheating.