Name: Slow Cooker Creamy Chicken and Mushrooms
Prep time: PT15MIN
Cook time: PT4HR
Yield: 6 servings
Cuisine: Dinner
Ingredients: 2 lb boneless skinless chicken thighs, trimmed; 1 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 1 tbsp olive oil, optional for searing; 1 tbsp unsalted butter, optional for searing; 1 lb cremini or button mushrooms, sliced; 1 small yellow onion, finely diced; 3 cloves garlic, minced; 1 can (10.5 oz) condensed cream of chicken soup, low-sodium if possible; 1 cup low-sodium chicken broth; 4 oz cream cheese, cut into cubes and at room temperature; 1 tbsp Dijon mustard; 1 tsp dried thyme or 1 tbsp fresh thyme leaves; 1/2 tsp smoked paprika, optional; 1 tsp fresh lemon juice, to finish; 1 tbsp cornstarch mixed with 1 tbsp cold water, optional for thickening; Chopped fresh parsley, for garnish

Absolutely dreamy. This Slow Cooker Creamy Chicken and Mushrooms gives you melt-in-your-mouth chicken swimming in a silky, savory mushroom sauce that tastes like it simmered all day in a cozy bistro kitchen.

It is a true set-it-and-forget-it winner. You toss everything in, walk away, and come back to a rich, spoon-coating sauce and incredibly tender chicken.

Make it for an easy weeknight family favorite, a fuss-free dinner party main, or to meal prep comforting bowls for the week. It is always a crowd-pleaser.

Delicious Slow Cooker Creamy Chicken and Mushrooms recipe

Why You'll Love This Recipe

Hands-off comfort: Minimal prep, then the slow cooker works its magic for hours while you do anything else.
Restaurant-worthy sauce: Creamy, savory mushroom gravy that tastes luxurious without fancy techniques.
Flexible and forgiving: Works with thighs or breasts, sliced or shredded, over noodles, rice, or potatoes.
Meal-prep friendly: Reheats like a dream and the flavors deepen by day two.

Key Ingredients for Slow Cooker Creamy Chicken and Mushrooms

See recipe card below for full list of measurements, ingredients, and instructions.

Boneless Skinless Chicken Thighs

Thighs stay juicy and tender in the slow cooker, giving the sauce incredible richness. Trim excess fat and pat dry for better browning if you choose to sear. You can swap in boneless skinless chicken breasts for a leaner option, but check early to avoid overcooking since breasts can dry out faster.

Cremini Mushrooms

These bring deep, earthy flavor and meaty texture that soaks up the creamy sauce. Choose firm mushrooms with dry caps and slice them about 1/4 inch thick for even cooking. White button mushrooms work fine, and a mix of cremini and sliced baby portobellos adds extra oomph.

Condensed Cream of Chicken Soup

This shortcut creates instant body and savory backbone with zero fuss. Opt for low-sodium to control salt and adjust at the end. You can sub condensed cream of mushroom for extra mushroom flavor, or make a homemade condensed-style base if you avoid canned soups.

Cream Cheese

A few cubes melt into the pot for ultra-smooth, tangy creaminess that will not break. Use room-temperature cream cheese so it melts seamlessly. Neufchâtel works if you want it a touch lighter. For a different finish, fold in a splash of heavy cream at the end instead of using cream cheese.

Dijon Mustard and Thyme

Dijon brightens the sauce and cuts the richness, while thyme adds a cozy herb aroma. Use dried thyme for convenience or fresh thyme for more fragrance. No Dijon on hand? A teaspoon of whole-grain mustard or a squeeze of lemon delivers a similar pop.

Slow Cooker Creamy Chicken and Mushrooms cooking process

Instructions for Slow Cooker Creamy Chicken and Mushrooms

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the chicken and veggies

Pat the chicken dry and season on both sides with salt and pepper. Slice the mushrooms, dice the onion, and mince the garlic so everything is ready to go.

Sear for extra flavor

Heat olive oil and butter in a skillet over medium-high. Sear chicken 2 to 3 minutes per side until lightly golden. This step is optional but adds great depth. Do not cook through.

Mix the creamy sauce

In a bowl, whisk the condensed soup, chicken broth, Dijon, thyme, and smoked paprika until smooth. This prevents clumps and helps everything blend in the slow cooker.

Load the slow cooker

Add mushrooms, onion, and garlic to the slow cooker. Nestle the chicken on top. Pour the sauce over, then dot the cream cheese cubes evenly over the surface so they melt gently.

Cook low and slow

Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours, until the chicken is very tender and reaches 165 F. Avoid lifting the lid too often to keep the heat steady.

Finish the sauce

Transfer chicken to a plate. Whisk the sauce until smooth. If you want it thicker, stir in the cornstarch slurry and cook on High, covered, for 10 to 15 minutes until glossy and slightly thickened. Stir in lemon juice, taste, and adjust salt and pepper.

Serve and garnish

Return chicken to the sauce or shred it and fold back in. Sprinkle with parsley. Serve hot over mashed potatoes, buttered egg noodles, or rice with extra sauce spooned over.

Recipe Variations

Lighten It Up

Swap the cream cheese for 1/2 cup evaporated milk or half-and-half, added in the last 15 minutes of cooking to prevent curdling. Thicken with a small cornstarch slurry if needed.

Gluten-Free Friendly

Use a certified gluten-free condensed soup or make a quick homemade version. Double-check your Dijon and broth labels. Serve over rice or gluten-free noodles.

Add Wine and Herbs

Deglaze the searing skillet with 1/4 cup dry white wine and add it to the slow cooker with a sprig of fresh thyme or rosemary. The wine adds brightness and complexity.

Make It Spicy

Stir 1/2 to 1 tsp crushed red pepper flakes or a pinch of cayenne into the sauce for a gentle kick that balances the richness.

Veggie Boost

Fold in 2 cups baby spinach or 1 cup thawed peas during the last 10 minutes of cooking for color and freshness. Sliced leeks also pair beautifully with mushrooms.

Serving Suggestions

Spoon the chicken and creamy mushroom sauce over buttery mashed potatoes, egg noodles, or jasmine rice. Add a crisp side like roasted green beans or a simple arugula salad with lemon. Finish with fresh parsley, cracked black pepper, and a sprinkle of lemon zest for lift.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often, 3 to 5 minutes, or microwave in short bursts, stirring between intervals. If the sauce thickens, loosen with a splash of broth or milk. Freeze up to 3 months in freezer-safe containers. Thaw overnight in the fridge, then reheat gently while whisking. Note that dairy-based sauces can separate slightly after freezing, but a good stir brings them back together.

Frequently Asked Questions About Slow Cooker Creamy Chicken and Mushrooms (FAQ)

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless skinless chicken breasts and start checking for doneness at 2 hours on Low or 1.5 hours on High. Remove as soon as they reach 165 F to keep them juicy.

Q: Do I have to sear the chicken first?
A: No, but searing builds deeper flavor and better color. If you skip it, the dish will still be tender and delicious thanks to the slow cooker and creamy sauce.

Q: How do I prevent the sauce from curdling?
A: Use room-temperature cream cheese dotted on top so it melts gradually, keep the cooker on Low when possible, and avoid boiling. Add any milk or cream near the end.

Q: Is it safe to cook frozen chicken in the slow cooker?
A: It is not recommended. For food safety and best texture, thaw chicken completely in the refrigerator before cooking.

This is the kind of cozy, hands-off dinner that makes everyone happy. Tender chicken, a lush mushroom sauce, and almost no effort. Give it a try tonight and let me know how it went in the comments with a star rating.

Slow Cooker Creamy Chicken and Mushrooms