Let’s be real—between juggling work, errands, and trying to figure out what your kid actually will eat for dinner, the last thing you want to do at 6 p.m. is play kitchen magician. That’s where this slow cooker Chicken with Cream of Mushroom Soup recipe swoops in like a dinnertime superhero. 🍽️
It’s creamy, savory, and basically cooks itself while you get on with your day (or sneak in a few episodes of your favorite guilty-pleasure show—I won’t tell). With just a few pantry staples, this one-pot wonder turns into a comforting, flavor-packed dinner that tastes like you spent way more time on it than you did.
Why You’ll Love This Slow Cooker Recipe
- Hands-off cooking. Pop everything in, walk away, come back to magic.
- Crowd-pleaser. Even picky eaters love this creamy chicken.
- Budget-friendly. Simple ingredients, big flavor.
- Customizable. Add mushrooms or fresh herbs, or keep it basic—it’s delicious either way.
Plus, if you’re a fan of comforting, fuss-free dinners (who isn’t?), you’ll want to check out my other slow cooker chicken recipes—they’re just as dreamy:
Ingredients
- 4 boneless, skinless chicken breasts 🍗
- 1 can (10.5 oz) cream of mushroom soup 🥫
- 1/2 cup chicken broth 🍗
- 1 packet dry onion soup mix 🧅
- 1/2 tsp garlic powder 🧄
- 1/2 tsp black pepper ⚫
- Optional: 1/2 cup sliced mushrooms 🍄
- Optional: Fresh parsley for garnish 🌿
How to Make Chicken with Cream of Mushroom Soup in the Slow Cooker
- Layer it up: Place the chicken breasts in the bottom of your slow cooker. If you’re using mushrooms, sprinkle them in now—they’ll cook down beautifully.
- Mix the magic: In a bowl, combine the cream of mushroom soup, chicken broth, onion soup mix, garlic powder, and black pepper. Stir until well blended.
- Pour and forget: Pour the mixture over the chicken. Cover with the lid and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fall-apart tender.
- Serve it up: Plate the chicken, spoon that creamy sauce over the top, and sprinkle with fresh parsley. Serve over rice, mashed potatoes, or egg noodles.
Cooking Tips from My Kitchen to Yours
- Add extra mushrooms if your crew loves them—fresh or canned both work.
- Thicken the sauce with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) if you like it extra creamy.
- Got leftovers? This reheats like a dream. Store in the fridge up to 3 days and reheat gently on the stovetop or microwave.
This is one of those dishes I always pull out when I know we’ll be out all day—coming home to the smell alone is worth it. I first made this after a friend swore by using dry onion soup mix in slow cooker recipes, and I’ve never looked back.
FAQs About This Creamy Slow Cooker Chicken
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are a great swap and stay super juicy. Just be sure they’re boneless for easy shredding or slicing.
What can I serve this with?
Mashed potatoes, rice, or egg noodles are all perfect sides. Don’t forget a veggie or salad to round it out!
Can I freeze the leftovers?
You sure can. Store in an airtight container for up to 2 months. Let thaw in the fridge overnight before reheating.
What if I don’t have dry onion soup mix?
You can make your own! Combine dried minced onion, beef bouillon granules, onion powder, and a touch of celery seed. Here’s a great resource:
DIY Onion Soup Mix Recipe – AllRecipes
For more creamy, comforting recipes, don’t miss these family favorites:
So the next time you’re staring blankly into your fridge at 5 p.m., remember: your slow cooker’s got your back—and this creamy chicken is the proof. 💛
