Easy Slow Cooker Creamy Mushroom Chicken
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (about 3 medium-large breasts)
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 cup sour cream
- 10.5 ounces condensed cream of mushroom soup
- 1/4 cup chicken broth
- 1 teaspoon minced garlic or 1 clove fresh minced garlic
- 16 ounces sliced fresh mushrooms, 2-3 cups
- fresh minced parsley (optional)
Preparation
Season chicken with salt, pepper, paprika, and onion powder and arrange in the slow cooker.
In a medium bowl, stir condensed cream of mushroom soup, chicken broth, and minced garlic and mix until fully combined. Stir in the fresh sliced mushrooms.
Pour the mushroom sauce over the chicken. Cover and cook for 4 hours on HIGH or 6 hours on LOW.
Add the sour cream at the end of the cooking time by scooping out a little of the broth, whisking in the sour cream to warm it up, then pour it all back in to the slow cooker.
Garnish with fresh minced parsley (optional) before serving.
Notes
For evenly cooked chicken, it’s important to ensure the chicken breasts are roughly the same size and thickness. Gently pound them if needed.
I highly recommend using fresh mushrooms. While you can use canned mushrooms, they won’t taste the same.
Do not overcook the chicken – Chicken breasts are notorious for being easy to overcook. Do not cook longer than suggested.
