I always keep a slow cooker liner and a can of cream of mushroom soup on hand for nights when dinner needs to be comfortingly simple. This Easy Mushroom Chicken is the kind of recipe that rescues busy weeknights: toss a few pantry staples and chicken into the crock, go about your evening, and come back to a silky mushroom sauce and fork-tender chicken. It’s unfussy, reliably comforting, and perfect when you want a dinner that feels made-from-scratch without the fuss. If you enjoy one-pot chicken dinners, you might also like these easy chicken thigh recipes for more weeknight inspiration.

What makes this recipe special

This version of mushroom chicken stands out because it uses the slow cooker to turn simple ingredients into a silky, savory sauce without babysitting the stove. The cream of mushroom soup and onion soup mix give instant depth of flavor; chicken broth stretches the sauce so it’s not too thick, and the low-and-slow method keeps the breasts moist.

"A total weeknight win — quick to prep, makes great leftovers, and my family asks for it on repeat."

Reasons to try it:

Minimal hands-on time: prep takes under 10 minutes.
Budget-friendly: pantry staples and boneless chicken keep cost low.
Kid-friendly and customizable: mild flavors that welcome add-ins like mushrooms or herbs.
Great for batch cooking: doubles well for meal prep.

If you want a quicker stovetop or oven alternative, check out this easy chicken and vegetable stir-fry for another simple dinner option.

The cooking process explained

Before you open the ingredients drawer, here’s the quick process so you know what to expect:

Dry the chicken and arrange it in the slow cooker in a single layer.
Whisk together the canned soup, broth, and onion soup mix to make a smooth sauce.
Pour sauce over the chicken, cover, and cook low and slow until fork-tender.
Optionally thicken the sauce at the end with a cornstarch slurry.
Plate the chicken and spoon the mushroom sauce over noodles, rice, or mashed potatoes.

This overview is perfect for scanners who want to know whether the recipe fits their schedule — it’s mostly hands-off and forgiving on time.

Gather these items

What you’ll need:

4 boneless, skinless chicken breasts
1 can cream of mushroom soup (10–10.5 oz)
1 cup chicken broth (low-sodium preferred) — or water plus a bouillon cube
1 packet onion soup mix
Salt to taste
Freshly ground black pepper to taste
Noodles, rice, or potatoes for serving

Substitution notes:

Use cream of chicken soup if you prefer a milder flavor, or make a quick homemade mushroom sauce with sautéed mushrooms and cream for fewer processed ingredients.
For gluten-free, swap to a gluten-free condensed mushroom soup or make a quick roux with cornstarch and sautéed mushrooms.
Chicken thighs (bone-in or boneless) can be used; they’ll be more forgiving and richer in flavor.

How to prepare it

Pat the chicken breasts dry with paper towels and place them in a single layer in the slow cooker. This removes excess moisture so the sauce concentrates better.
In a medium bowl, whisk the cream of mushroom soup, chicken broth, and onion soup mix until smooth. Taste and add a little salt and pepper — remember the onion mix is salty, so go light at first.
Pour the sauce evenly over the chicken, making sure each breast is coated. Spread the sauce with a spoon if needed.
Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours. The chicken is done when it’s fork-tender and reaches an internal temperature of 165°F (74°C). Use an instant-read thermometer to check.
Remove the chicken to a platter. If the sauce seems thin, whisk 1–2 teaspoons cornstarch into 1–2 tablespoons cold water until smooth, then stir into the sauce and cook on HIGH for 10–15 more minutes to thicken.
Serve the chicken topped with the mushroom sauce over noodles, rice, or mashed potatoes.

Short, clear action verbs keep these steps easy to follow — the slow cooker does most of the work.

What to serve it with

Best ways to enjoy it:

Classic: Serve over buttered egg noodles for a homestyle plate.
Comfort: Spoon over creamy mashed potatoes to soak up the sauce.
Lighter: Pair with steamed rice and a side of sautéed green beans or roasted Brussels sprouts.
Bread-friendly: Offer crusty bread to mop up the sauce for a casual meal.
Greens: A crisp side salad with a bright vinaigrette cuts through the richness.

Plating tip: slice the chicken across the grain and fan it on top of the starch. Spoon sauce over the slices and finish with a sprinkle of chopped parsley for color.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerator: Store cooled chicken and sauce in an airtight container for up to 3–4 days. Reheat in a covered skillet over medium-low heat or microwave until steaming. Add a splash of broth if the sauce has thickened too much.
Freezing: Freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Texture of the sauce may change slightly after freezing; whisk in a little cream or broth while reheating to restore silky texture.
Food safety: Always cool leftovers before refrigerating and reheat to at least 165°F (74°C).

If you plan to freeze, store sauce and chicken together for convenience, or freeze sauce separately if you’ll use it for another protein.

Pro chef tips

Optional sear: For deeper flavor, quickly sear chicken breasts 1–2 minutes per side in a hot skillet before slow cooking. It’s extra work but adds a caramelized note.
Fresh mushrooms: If you want visible mushrooms, sauté sliced cremini or button mushrooms in butter and stir them into the sauce during the last hour of cooking to avoid sogginess.
Salt smart: The onion soup packet is salty; taste the sauce before adding more salt.
Thickness control: Finish with cornstarch slurry or a tablespoon of sour cream/cream cheese for richness. Add dairy at the end to prevent curdling.
Time-proofing: This recipe is forgiving — if you need to extend cooking, keep it on LOW; if it’s done early, switch to WARM.
For more make-ahead, try this set of easy chicken thigh recipes that also travel well to potlucks.

Flavor swaps

Creative twists to try:

Wine & herbs: Replace 1/4 cup of broth with dry white wine and add thyme or tarragon.
Dijon mushroom chicken: Stir 1–2 tablespoons Dijon mustard into the sauce for tang.
Bacon & shallots: Crisp bacon and sautéed shallots added near the end give smoky depth.
Creamier: Fold in 2–4 oz cream cheese or 1/2 cup heavy cream at the end for ultra-rich sauce.
Vegetarian version: Swap chicken for thick slices of roasted cauliflower or firm tofu and use vegetable broth.
Spice it up: Add a pinch of cayenne or smoked paprika for warmth.

These variations let you adapt the recipe to what’s in your pantry or to match the occasion.

Your questions answered

Q: Can I use frozen chicken breasts in the slow cooker?
A: It’s safer to use thawed chicken. Cooking from frozen increases the time the meat spends in the temperature danger zone and can produce uneven results. If you must use frozen, add extra cooking time and confirm the internal temperature reaches 165°F (74°C) in the thickest part.

Q: How can I make the sauce without the canned soup?
A: Sauté 8 oz sliced mushrooms and 1 small diced onion in butter until soft. Stir in 2 tablespoons flour and cook 1 minute. Gradually whisk in 1 cup chicken broth and 1/2 cup cream until smooth. Add a teaspoon onion powder, salt, and pepper. Use this homemade sauce in place of the canned soup for a fresher version.

Q: Will this work with chicken thighs?
A: Yes. Boneless thighs are especially forgiving and stay moist; reduce the HIGH time slightly if they’re small, but thighs generally do fine on LOW for the same 6–8 hours.

Q: My sauce was grainy after reheating — why?
A: Dairy added before long reheating can split. When reheating, use gentle heat and add a splash of broth or a small knob of butter to reincorporate the sauce. If using cream, stir it in at the end of reheating rather than before freezing.

Q: Can I double this recipe?
A: Yes — use a larger slow cooker and maintain a single layer if possible. Doubling the liquid helps maintain sauce consistency.

Conclusion

If you want a creamy, hands-off weeknight dinner that tastes like comfort food, this Easy Mushroom Chicken fits the bill. For ideas that play with similar textures and flavors, you might like this take on Creamy Mushroom Chicken • Salt & Lavender, and for another simple mushroom-and-chicken option see Mushroom Chicken – The Almond Eater.