This Slow Cooker Chicken with Mushroom Gravy is a comforting, hands-off meal that’s perfect for busy days. It’s rich, creamy, and loaded with flavor, thanks to tender chicken breasts slow-cooked with fresh mushrooms, onions, garlic, and herbs. Pair it with rice, mashed potatoes, or egg noodles for a hearty, satisfying dinner!
Why You’ll Love It:
Set It and Forget It: Minimal prep makes it ideal for busy days.
Flavor-Packed: The slow-cooked chicken absorbs all the goodness from the mushrooms, garlic, and herbs.
Versatile: Serve it over your favorite side – rice, noodles, or mashed potatoes – for a perfect meal!
Ingredient Tips:
Chicken Breasts: Boneless, skinless breasts work best, but you could substitute with thighs for even juicier meat.
Mushrooms: Fresh mushrooms are ideal, but canned mushrooms work in a pinch.
Optional Thickening: If you love a thicker gravy, don’t skip the butter and flour step – it makes all the difference!
Instructions:
Prep the Chicken and Veggies:
Season 4 boneless, skinless chicken breasts with salt and pepper. Place them in the slow cooker.
Add Ingredients to Slow Cooker:
In a bowl, mix together 1 can (10.5 oz) of cream of mushroom soup, 1 cup chicken broth, 8 oz fresh mushrooms (sliced), 1 medium onion (finely chopped), 2 cloves garlic (minced), 1 tsp dried thyme, and 1 tsp dried parsley.
Pour this mixture over the chicken breasts in the slow cooker.
Slow Cook:
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
Shred the Chicken:
Remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker and stir it into the mushroom gravy.
Optional Gravy Thickening:
For a thicker gravy, melt 2 tablespoons of unsalted butter in a small saucepan over medium heat.
Stir in 2 tablespoons of all-purpose flour and cook for 1-2 minutes until lightly golden.
Gradually whisk in 1 cup of the gravy from the slow cooker. Cook until thickened, then return this mixture to the slow cooker and stir.
Serve:
Serve the shredded chicken and mushroom gravy over rice, mashed potatoes, or egg noodles.
Serving Suggestions:
Pair this dish with a side of roasted green beans or a simple garden salad for a complete meal. A glass of chilled white wine like Chardonnay would complement the creamy mushroom sauce beautifully!
Storage & Meal Prep Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave.
Freeze for up to 2 months; thaw in the fridge overnight before reheating.
Variations:
Swap the cream of mushroom soup for cream of chicken soup for a slightly different flavor.
Add a handful of baby spinach or kale in the last 30 minutes of cooking for a boost of greens.
Use boneless, skinless chicken thighs for a richer, more flavorful dish.
Enjoy this comforting slow-cooked dish that practically cooks itself!
Slow Cooker Chicken with Mushroom Gravy
Ingredients
- 4 boneless skinless chicken breasts
- 1 can 10.5 oz cream of mushroom soup
- 1 cup chicken broth
- 8 oz fresh mushrooms sliced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 2 tbsp unsalted butter optional, for thickening
- 2 tbsp all-purpose flour optional, for thickening
- Cooked rice mashed potatoes, or egg noodles, for serving
Instructions
- Prep the Chicken and Veggies: Season chicken breasts with salt and pepper. Place them in the slow cooker.
- Add Ingredients to Slow Cooker: In a bowl, mix cream of mushroom soup, chicken broth, mushrooms, onion, garlic, thyme, and parsley. Pour over the chicken.
- Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender.
- Shred the Chicken: Remove chicken, shred with two forks, and return to the slow cooker. Stir into the gravy.
- Optional Gravy Thickening: Melt butter in a saucepan over medium heat. Stir in flour, cook for 1-2 minutes, and whisk in 1 cup gravy from the slow cooker. Cook until thickened, then return to slow cooker and stir.
- Serve over rice, mashed potatoes, or egg noodles.
