Cream of Mushroom Soup and Chicken Recipe in Crock Pot: Set-It-and-Forget-It Meal

This slow cooker recipe combines tender chicken with rich cream of mushroom soup for a hands-off meal that practically cooks itself.

With minimal prep and 4-6 hours of cook time, you’ll have a hearty, comforting dish ready when you walk in the door.

Ingredients for Cream of Mushroom Soup and Chicken Recipe in Crock Pot

Pantry staples plus chicken and soup make this slow cooker magic happen.

The chicken thighs (or breasts) should be uniform in size so they cook evenly—Costco has great pre-cut options if you’re short on time. For the soup, Campbell’s is the classic, but Progresso works just as well. Fresh mushrooms add texture, but canned (drained) in a pinch saves effort. Look for vibrant color in your onions and mushrooms—avoid anything soft or spotty.

No cream of mushroom? Cream of chicken plus sautéed mushrooms gets you close. Skip the fresh herbs? Dried at half the amount works fine. Want more depth? Add a dash of soy sauce with the Worcestershire. The heavy cream is optional but worth it—half and half if that’s what you’ve got. For a lighter take, swap broth for water and skip the cream entirely.

Leftovers keep 4-5 days in the fridge—actually taste better the next day. Freeze for up to 3 months if you’re meal prepping (portion first for easy grab-and-go). The mushrooms might soften, but the flavor stays solid.

Step-by-Step Instructions for Cream of Mushroom Soup and Chicken in Crock Pot

This set-it-and-forget-it method delivers tender chicken in a rich, creamy sauce with minimal effort.

Step 1: Sauté Aromatics for Depth of Flavor

Heat a large skillet over medium heat and melt the 1 tbsp Butter. Add the finely diced Yellow Onion and cook for 3-4 minutes until translucent and slightly softened. This builds a sweet, savory foundation for your dish.

Add the minced Garlic Cloves and 8 oz Mushrooms, cooking for another 4-5 minutes until the mushrooms release their moisture and begin to turn golden brown. Stir in the 1 tbsp Worcestershire Sauce, 1 tsp Dried Thyme, 0.5 tsp Dried Rosemary, 0.5 tsp Salt, and 0.5 tsp Black Pepper. Cook for 1 minute to toast the spices.

Step 2: Prepare Chicken and Combine Ingredients

Cut the 1.5 lb Boneless, Skinless Chicken Breasts into 1-inch pieces and transfer them to your crock pot. Pour the sautéed mushroom and onion mixture over the chicken, ensuring it’s evenly distributed.

Add the 2 cans Cream of Mushroom Soup and 0.5 cup Chicken Broth to the crock pot, stirring gently to combine. The liquid should just cover the chicken—if it seems too thick, add a splash more broth. This ensures everything cooks evenly and stays moist.

Step 3: Slow Cook to Perfection

Cover the crock pot and cook on low for 4-5 hours or high for 2-3 hours. You’ll know it’s done when the chicken is fork-tender and the sauce has thickened slightly. Avoid lifting the lid unnecessarily—this keeps the heat and moisture consistent.

If you prefer a thicker sauce, mix the 2 tbsp All-Purpose Flour with 2 tablespoons of cold water to create a slurry. Stir this into the crock pot during the last 30 minutes of cooking. For extra richness, stir in the 0.25 cup Heavy Cream at the very end.

Step 4: Garnish and Serve

Once the chicken is cooked through, give everything a gentle stir to distribute the flavors. Taste and adjust seasoning with additional salt or black pepper if needed. The sauce should be creamy and velvety, coating the chicken beautifully.

Ladle the chicken and sauce into serving bowls and garnish with the 2 tbsp Fresh Parsley. Serve hot over mashed potatoes, egg noodles, or with crusty bread to soak up the delicious sauce. This dish tastes even better the next day, as the flavors continue to meld.

Storing and Reheating This cream of mushroom soup and chicken recipe in crock pot

Fridge Storage

Let this dish cool for no more than 2 hours before transferring to airtight containers. In the fridge at 40°F or below, it stays fresh for 4-5 days. I find the flavors deepen overnight as everything marries together.

Freezer Storage

Portion leftovers into quart-size freezer bags, leaving 1 inch headspace for expansion. Squeeze out excess air to prevent freezer burn. This keeps well for up to 3 months without losing its creamy texture. ❄️

Stovetop Reheating

My preferred method: warm over medium-low heat in a saucepan, adding 2-3 tbsp broth if it looks thick. Stir occasionally until reaching 165°F—usually 10-12 minutes. The sauce stays velvety smooth this way.

Microwave Method

For quick meals, microwave individual portions covered with a damp paper towel. Use 50% power in 1-minute bursts, stirring between each, until heated through. Add a splash of milk if it needs thinning.

Thickening After Storage

If the sauce separates after freezing, whisk in 1 tsp cornstarch mixed with 1 tbsp cold water while reheating. For stovetop, simmer for 2-3 minutes until it thickens back to that perfect creamy consistency. 💡

Frequently Asked Questions