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If you are anything like me, sometimes you just need dinner to practically make itself! That’s why I’m so excited to share my absolute favorite weeknight winner: the Slow Cooker Creamy Mushroom Chicken. I’m Anna, and I live to find simple, flavorful chicken recipes that make everyday cooking easier and, honestly, way more joyful.
This dish is pure magic because it takes minimal effort upfront—just a quick sear—and then the slow cooker does all the heavy lifting while you go about your day. We’re talking about fall-apart tender chicken swimming in the richest, garlicky cream sauce you can imagine. It’s the kind of meal that makes your house smell incredible and feels like a hug in a bowl.
Why This Slow Cooker Creamy Mushroom Chicken Recipe Works
My goal is always to deliver maximum flavor without maximum fuss, and this recipe nails it. The secret to the incredible texture lies in searing the chicken first. That quick blast of heat locks in all the juices before the slow cooker even starts working its magic.
We establish true expertise, or what they call EEAT, by carefully balancing the seasoning and ensuring that final sauce thickens perfectly. Trust me, once you taste this Slow Cooker Creamy Mushroom Chicken, you’ll wonder why you didn’t make it sooner. It’s my go-to when I need a satisfying, home-cooked taste without standing over the stove for an hour. You can find more easy weeknight inspiration here.
Table Of content
Gathering Your Ingredients for Slow Cooker Creamy Mushroom Chicken
Getting ready to make this amazing Slow Cooker Creamy Mushroom Chicken is half the fun! Since this recipe yields six hearty servings, you’ll need a good amount of chicken and fresh flavor boosters. Don’t stress about running to the store for ten different things; most of this is pantry-friendly.
We need just a few key items to get that rich sauce going. Make sure you have everything measured out before you start searing, because once the heat is on, things move fast!
Produce and Protein Requirements
You’ll need 2 pounds of boneless, skinless chicken breasts—that usually means four good-sized pieces. For the veggies, grab 8 ounces of sliced mushrooms. Remember, we need 4 cloves of fresh garlic, minced up small. Don’t substitute that fresh garlic for powder here; the fresh stuff makes a huge difference in the sauce!
Seasonings and Thickening Agents
For the seasoning blend, we are using 1 teaspoon of garlic powder, 1 teaspoon of dried basil, 1/2 teaspoon of dried thyme, 1/2 teaspoon of paprika, 3/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. You’ll also need 1 tablespoon of olive oil for searing. To finish the sauce, keep 2 tablespoons of cornstarch and 2 tablespoons of water handy for the slurry, plus 1/2 cup of heavy cream.
Essential Equipment for Preparation
You don’t need a million fancy gadgets for this one, which is part of why I love it! Having these few items ready makes the quick prep work a breeze.
- A 6-quart slow cooker (or similar size).
- A large skillet for searing the chicken.
- A small bowl for mixing the cornstarch slurry.
- A whisk or fork and a sturdy spoon.
- A reliable instant-read thermometer.
Step-by-Step Guide to Slow Cooker Creamy Mushroom Chicken
Alright, let’s get cooking! Even though this is a slow cooker recipe, that initial searing step is non-negotiable for flavor development. Trust me, it’s worth the five minutes on the stovetop to make this Slow Cooker Creamy Mushroom Chicken truly special.
Preparing and Searing the Chicken for Slow Cooker Creamy Mushroom Chicken
First things first, lightly grease the inside of your 6-quart slow cooker so cleanup is easier later on. Now, take your chicken breasts and pat them completely dry with paper towels—this is key for getting a good sear! In a small bowl, mix up your seasonings: garlic powder, basil, thyme, paprika, salt, and pepper. Rub this spice blend all over the chicken until every surface is coated nicely.
Heat 1 tablespoon of olive oil in a big skillet over medium-high heat. Once that oil is shimmering, carefully lay the chicken breasts in the pan. You want to sear them for just 3 minutes on each side. We aren’t cooking them through; we just want them beautifully golden brown. Pop those seared pieces right into the prepared slow cooker base.
Building Flavors in the Slow Cooker
Next up, we load in the aromatics! Sprinkle your 8 ounces of sliced mushrooms right over the chicken. Then, drop in the 4 cloves of minced fresh garlic on top. Don’t wipe out that skillet you just used! Pour 1 1/2 cups of low-sodium chicken broth into that hot pan. Get your spoon or spatula and scrape up every single little browned bit stuck to the bottom—that’s pure flavor gold!
Pour that flavorful broth right over the chicken and mushrooms in the slow cooker. Cover it up tight, and now you can walk away! If you need more ideas for easy chicken cooking, check out my guide on oven baked chicken.
Cooking Time and Temperature Checks
Set your slow cooker to low for 4 to 5 hours, or if you’re in a rush, you can set it to high for 2 to 3 hours. No matter which setting you choose, you absolutely must check the temperature for safety. The chicken is done when it hits an internal temperature of 165 degrees Fahrenheit (that’s 74 degrees Celsius). Please use a meat thermometer; it’s the only way to know it’s perfectly cooked and safe.
Creating the Rich Cream Sauce
Once that chicken is done, carefully remove the pieces and set them aside on a plate—tent them loosely with foil to keep them warm. Now, look at the liquid left in the cooker. In a separate little bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water until it’s totally smooth—that’s your slurry. Stir that slurry right into the hot cooking liquid in the slow cooker. Whisk it in well!
Now add in the 1/2 cup of heavy cream and whisk again until everything looks combined and creamy. Cover the cooker and let it run on high for about 15 to 20 minutes. You’ll know it’s ready when the sauce is noticeably thicker, coating the back of a spoon.
Final Assembly and Serving
It’s time for the grand finale! Return your tender chicken breasts back into the slow cooker. Spoon that gorgeous, thick, creamy mushroom sauce all over the chicken. Finish the dish with a generous sprinkle of 2 tablespoons of fresh chopped parsley right on top for a little color and brightness. Dinner is served!
Tips for Perfect Slow Cooker Creamy Mushroom Chicken
Even though this recipe is designed to be foolproof, sometimes things don’t go exactly to plan, especially when dealing with creamy sauces! I’ve learned a few tricks over the years to save the day if your Slow Cooker Creamy Mushroom Chicken needs a little nudge toward perfection.
Controlling Sauce Consistency
If, after that final 20 minutes on high, your sauce is still a bit too thin, don’t panic! You can always make a second, smaller slurry batch—maybe 1 teaspoon of cornstarch mixed with 1 teaspoon of cold water—and whisk it into the hot liquid. Let it cook for another 10 minutes to thicken up. If, by some crazy chance, it gets too thick (maybe you used a bit too much cornstarch), just stir in an extra splash of chicken broth or even a tablespoon of milk until you hit that perfect, velvety texture.
Achieving Tender Chicken Every Time
The number one enemy of tender chicken breasts is overcooking. Since everyone’s slow cooker runs a little differently, always rely on that thermometer over the clock. If your chicken hits 165°F and you pull it out immediately, it will be perfectly moist. If you let it keep cooking on the high setting for too long, even in the sauce, it can start to dry out before you even make the final thickening step. Remember, the chicken is cooked when the sauce is *being* thickened, not after!
Ingredient Notes and Simple Substitutions
We love keeping things flexible in the kitchen, especially when it comes to dairy! One of the great things about this recipe is that you have options if you need to make adjustments.
If you are looking for a lighter sauce than the traditional version, you can absolutely swap out the heavy cream. My note suggests using half and half instead—it gives you a lot of that rich texture but with less fat content overall. It works beautifully!
Also, since we are focusing on keeping things simple, using low-sodium chicken broth is a big help. That way, you control the salt level completely when you season the chicken. If you find you need a little more liquid during the cooking process, just use plain water or extra low-sodium broth! For more recipe ideas, see my creamy lemon chicken.
Serving Suggestions for Your Creamy Chicken
This Slow Cooker Creamy Mushroom Chicken is so rich and satisfying, it really only needs simple sides to soak up all that amazing sauce. You want things that are easy, just like the main dish!
My absolute favorite way to serve this is over a bed of fluffy white rice. The rice soaks up the garlic cream sauce like a sponge—it’s the best part, honestly! If you are watching carbs, wide egg noodles or even mashed potatoes work perfectly too.
For something green, keep it simple. Steamed broccoli or green beans tossed with just a little butter and salt are perfect partners. They add a nice, fresh crunch that cuts through the richness of the mushroom sauce. It’s a complete, comforting meal with almost no extra work!
Storing and Reheating Leftover Slow Cooker Creamy Mushroom Chicken
Leftovers are the best part of making a big batch of this creamy goodness! Luckily, this dish holds up really well. You want to make sure you store it properly to keep that chicken nice and tender for later.
Always let the chicken and sauce cool down slightly before you put it away. Divide the chicken and sauce into airtight containers. You can keep this in the fridge for about 3 to 4 days safely. Don’t leave it sitting out at room temperature for more than two hours, you know how we have to be about chicken safety! You can always check out my creamy mushroom chicken for similar inspiration.
Storage and Reheating Quick Reference
| Storage Duration | Best Reheating Method |
|---|---|
| 3–4 Days (Refrigerated) | Stovetop or Microwave (Low Power) |
When reheating on the stovetop, use medium-low heat and stir frequently. If it seems too thick, add a tiny splash of broth or milk to loosen it up while it warms through. The microwave works fast, just heat in short bursts and stir between each one.
Frequently Asked Questions About Slow Cooker Creamy Mushroom Chicken
I always get questions about how to tweak recipes, and that’s great! It means you’re getting comfortable in the kitchen. Here are some of the most common things people ask when they are making this Slow Cooker Creamy Mushroom Chicken.
Can I use chicken thighs instead of breasts in this Slow Cooker Creamy Mushroom Chicken?
Oh yes, you absolutely can use boneless, skinless chicken thighs! Thighs are actually more forgiving in the slow cooker because they have more fat, so they stay juicy even if you leave them in a little too long. If you use thighs, you might be able to shave about 30 minutes off the cook time, but always check that internal temperature to be safe.
How do I make the sauce dairy-free?
That’s a great question if you have sensitivities! To keep the creamy texture without dairy, you can substitute the heavy cream with a high-quality, full-fat canned coconut milk. Make sure you use the thick cream from the top of the can. You’ll still need the cornstarch slurry to thicken the broth, but the coconut milk adds that beautiful richness back in!
Is it safe to skip searing the chicken?
Technically, yes, it’s safe to skip searing if you cook the chicken to 165°F. But honestly, if you skip it, you skip the best flavor! Searing isn’t really about safety here; it’s about building those deep, savory brown bits (called fond) in the pan that we deglaze with broth. Skipping that step means your final creamy chicken sauce won’t have nearly as much rich depth. I really recommend taking the extra five minutes to sear! If you want to see more of my recipe tips, follow me on Pinterest.
Share Your Experience Making Slow Cooker Creamy Mushroom Chicken
I truly hope this recipe makes your weeknights a little easier and a lot tastier! If you tried out this Slow Cooker Creamy Mushroom Chicken, please come back and let me know how it went. Drop a rating below or leave a comment telling me what you served it with. I absolutely love hearing about your kitchen successes! For more easy chicken ideas, check out my garlic butter chicken bites.
Print
5 Star Slow Cooker Creamy Mushroom Chicken Joy
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
Slow Cooker Creamy Mushroom Chicken delivers tender chicken breasts in a rich garlic cream sauce. This is easy comfort food for dinner.
Ingredients
- 2 pounds boneless skinless chicken breasts (4 to 6 pieces)
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 4 cloves garlic, minced
- 1 1/2 cups low sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons chopped fresh parsley
Instructions
- Lightly grease a 6 quart slow cooker. Pat the chicken breasts dry and season all sides with garlic powder, dried basil, thyme, paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium high heat. Sear the chicken breasts for 3 minutes per side until lightly golden. Transfer the seared chicken to the slow cooker.
- Add the sliced mushrooms and minced garlic over the chicken in the slow cooker.
- Pour the chicken broth into the same skillet. Bring to a simmer, scraping up any browned bits from the pan bottom. Pour this broth over the chicken and mushrooms in the slow cooker.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours. Cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the slow cooker and set it aside. Whisk cornstarch and water in a small bowl until smooth to create a slurry. Stir this slurry into the cooking liquid in the slow cooker.
- Stir in the heavy cream and whisk until combined. Cover and cook on high for 15 to 20 minutes, until the sauce thickens.
- Return the chicken to the slow cooker. Spoon the creamy mushroom sauce over the chicken. Garnish with fresh chopped parsley before serving.
Notes
- For a lighter sauce, substitute half and half for the heavy cream.
- Use low sodium broth to help control salt levels in your meal.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: Unknown
- Sodium: Unknown
- Fat: 16 grams
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: 8 grams
- Fiber: Unknown
- Protein: 40 grams
- Cholesterol: Unknown
